Zutaten für Eggplant Aubergine Zucchini And Chicken Parmesan
- Boneless Chicken Breasts
- Eggplants
- 2 medium zucchini
- Beefsteak Tomatoes
- Panko Breadcrumbs
- Fat Free Mozzarella Cheese
- Fat Free Parmesan Cheese
- Roasted Garlic
- 1 teaspoon paprika
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Zubereitung von Eggplant Aubergine Zucchini And Chicken Parmesan
- Slice 2 large chicken breasts in half horizontally to create 4 thin cutlets.
- Season chicken cutlets with salt, pepper, and Italian seasoning. Grill or pan-fry the chicken until cooked through and slightly browned (about 5-7 minutes per side). Set aside.
- Slice 1 large eggplant and 2 medium zucchini into 1/4-inch thick rounds.
- Grill or pan-fry eggplant and zucchini until tender, about 4-5 minutes per side. Set aside.
- Preheat oven to 350°F (175°C).
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a bowl, combine 1 (28-ounce) can crushed tomatoes, 2 cloves minced garlic, 1 teaspoon paprika, salt, and pepper to taste.
- Layer half of the grilled chicken in the baking dish. Top with half of the eggplant and zucchini slices.
- Pour half of the tomato mixture over the vegetables. Repeat layers with remaining chicken, eggplant, zucchini, and tomato mixture.
- Sprinkle 1 cup panko bread crumbs evenly over the top.
- Top with 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
8g
Carbs
4g
