Chicken and Eggplant Parmesan

By sexyswamprat

Ingredients
  • 1 small eggplant (about 1 pound), cut into 1/4-inch rounds

  • 4 tablespoons olive oil

  • 1 teaspoon salt

  • Fresh-ground black pepper

  • 1 pound boneless, skinless chicken breasts (about 3)

  • 2 cups canned crushed tomatoes in thick puree

  • 1/2 pound fresh mozzarella cheese, cut into thin slices

  • 1/3 cup grated parmesan cheese

  • 1/4 cup lightly packed basil leaves

Directions
  1. 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 degrees F.

  2. 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.

  3. 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.


Nutritional Facts

Servings
1
per Serving
Yield
Serves 4
Calories
482
Fat. Total
27g
Fiber
3g
Carbohydrates
Total
12g
Sodium
1179mg
% Cal. from Fat
50%
Cholesterol
103mg
Protein
47g

dinner b vitamins iron calcium vitamin d vitamin c gluten free anti inflammatory bake main dish stovetop chicken

4 replies

Bayberry
Bayberry 2016-04-22 11:30:06 -0500 Report

please watch the fat grams—27g per serving, 1179mg sodium, need to use low fat cheeses to cut fat grams and low sodium crushed tomatoes