Ingredients for Chicken Eggplant Aubergine Parmesan
- 1 large eggplant, sliced 1/4 inch thick
- Chicken Cutlet
- Egg
- Seasoned Bread Crumbs
- Fresh Parsley
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt And Pepper
- 2 tablespoons olive oil
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How to Make Chicken Eggplant Aubergine Parmesan
- Preheat oven to 375°F (190°C).
- Slice eggplant 1/4 inch thick and salt both sides. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- While eggplant is salting, cut chicken breasts into 1/2-inch thick slices. Season with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken for 2-3 minutes per side. Remove from skillet and set aside.
- In the same skillet, add more olive oil and sauté the eggplant slices until golden brown and tender (about 3-5 minutes per side).
- Assemble the parmesan in a baking dish: spread a thin layer of marinara sauce on the bottom. Layer with half of the eggplant, half of the chicken, and half of the mozzarella cheese. Repeat layers.
- Top with remaining marinara sauce and mozzarella cheese. Sprinkle with Parmesan cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and the chicken is cooked through.
- Let cool slightly before slicing and serving with your favorite pasta and a green salad.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
57g
Fat
40g
Carbs
16g
