EGGPLANT CHICKEN PARMESAN RECIPE RECIPES
CHICKEN AND EGGPLANT PARMESAN RECIPE - ITALIAN.FOOD.COM
A version of this recipe was emailed to me. This is my modified version of 2 great dishes combined to make 1 fantastic meal.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
- In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
- Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done.
- While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick.
- Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats.
- Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
- To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.
Nutrition Facts : Calories 680.5, FatContent 23.4, SaturatedFatContent 5.8, CholesterolContent 180.5, SodiumContent 791.4, CarbohydrateContent 81.7, FiberContent 32.8, SugarContent 31, ProteinContent 44.1
EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN RECIPE - FOOD.COM
This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Peel and slice eggplant.
- Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
- Line bottom of 13x9 inch baking dish with the chicken breast slices.
- Cover chicken with the eggplant slices.
- Sprinkle breadcrumbs over eggplant.
- Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
- Pour marinara sauce over cheese.
- Sprinkle Parmesan cheese over top.
- Bake for 30-40 minutes at 350 degrees.
Nutrition Facts : Calories 506.8, FatContent 24.4, SaturatedFatContent 12.3, CholesterolContent 112.8, SodiumContent 1423.1, CarbohydrateContent 30.9, FiberContent 7, SugarContent 15.6, ProteinContent 40.3
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CHICKEN AND EGGPLANT PARMESAN RECIPE - QUICK FROM SCRATCH ...
In this delicious new take on classic eggplant Parmesan, broiled eggplant is layered with fresh mozzarella, basil and slices of chicken. If basil isn't in season, don't turn to dried basil; it has little flavor. Substitute 1 teaspoon dried marjoram instead, adding it to the tomato sauce with the salt. Plus: More Chicken Recipes and Tips
From foodandwine.com
Reviews 4
Total Time 40 minutes
From foodandwine.com
Reviews 4
Total Time 40 minutes
- Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.
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CHICKEN AND EGGPLANT PARMESAN RECIPE | MYRECIPES
In this delicious new take on classic eggplant Parmesan, broiled eggplant is layered with fresh mozzarella, basil, and slices of chicken. If basil isn't in season, don't turn to dried basil; it has little flavor. Substitute one teaspoon dried marjoram instead, adding it to the tomato sauce with the salt.
From myrecipes.com
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- Wine Recommendation: An Italian red wine such as a reasonably priced nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.
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Tender chicken breasts, earthy eggplant, and a thick, savory tomato puree makes up this lusciously cheesy eggplant parmesan dish!
From recipes.net
Reviews 1
Total Time 35 minutes
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Reviews 1
Total Time 35 minutes
Cuisine American
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CHICKEN AND EGGPLANT PARMESAN - ITALIAN RECIPES
Here's a somewhat lighter and easier rendition-the eggplant is broiled while the chicken is fried.
From delish.com
Reviews 5
Total Time 0S
Category easy chicken, dinner, lunch, main dish
Cuisine Italian
From delish.com
Reviews 5
Total Time 0S
Category easy chicken, dinner, lunch, main dish
Cuisine Italian
- Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 425°F. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4-inch slices. Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting. Wine Recommendation: An Italian red wine such as a reasonably priced nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.
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Category Side Dish
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Total Time 45 minutes
Category Side Dish
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From foodnetwork.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category main-dish
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Reviews 4.7
Total Time 2 hours 15 minutes
Category main-dish
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- Copyright 2001 Television Food Network, G.P. All rights reserved
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From allrecipes.com
Total Time 40 minutes
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Total Time 40 minutes
Calories 311.6 calories per serving
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