LIGHTENED CHICKEN AND EGGPLANT PARMESAN RECIPE | FOOD ...
This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie.
Provided by Food Network Kitchen
Categories main-dish
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F.
- Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken.
- Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
- Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.
Nutrition Facts : Calories 370, FatContent 11 grams, SaturatedFatContent 3.5 grams, CholesterolContent 75 milligrams, SodiumContent 590 milligrams, CarbohydrateContent 36 grams, FiberContent 5 grams, ProteinContent 32 grams, SugarContent 7 grams
STUFFED EGGPLANT RECIPE - BETTYCROCKER.COM
Don’t discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies—it’s a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 500 , CarbohydrateContent 32 g, CholesterolContent 115 mg, FatContent 3 1/2 , FiberContent 9 g, ProteinContent 28 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 10 g, TransFatContent 1/2 g
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LIGHTENED CHICKEN AND EGGPLANT PARMESAN RECIPE | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category main-dish
Calories 370 per serving
- Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.
STUFFED EGGPLANT RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 20 minutes
Cuisine Italian
Calories 500 per serving
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
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