Chicken And Eggplant Parmesan Food

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EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN



Easy Chicken Eggplant (Aubergine) Parmesan image

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.

Provided by GrandmaIsCooking

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast (thin sliced)
1 medium eggplant (approximately 1 pound)
1/3 cup Italian breadcrumbs
3/4 lb mozzarella cheese, sliced thin
1 (26 ounce) jar marinara sauce (approximately 3 cups)
1/4 lb parmesan cheese, grated

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.

CHICKEN AND EGGPLANT PARMESAN



Chicken and Eggplant Parmesan image

A version of this recipe was emailed to me. This is my modified version of 2 great dishes combined to make 1 fantastic meal.

Provided by PaulaG

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

4 crosswise slices eggplants, 1/2 inch thick, peeled
1 egg
1 egg white
1 tablespoon water
1/2 cup plain breadcrumbs
2 tablespoons parsley
1 tablespoon grated parmesan cheese
3/4 teaspoon italian seasoning
2 (4 ounce) chicken breasts
2 teaspoons olive oil
2/3 cup marinara sauce, warmed (I used Marinara Sauce / Spaghetti Sauce Via Bari, Italy.)
parmesan cheese

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.

LIGHTENED CHICKEN AND EGGPLANT PARMESAN



Lightened Chicken and Eggplant Parmesan image

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

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 small eggplant (about 1 pound), trimmed and cut into 8 slices
Nonstick cooking spray
1/2 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 large egg whites, lightly beaten
3 cups crispy rice cereal, such as Rice Chex, finely crushed
2 tablespoons grated Parmesan
4 boneless skinless chicken cutlets (12 to 14 ounces total)
4 teaspoons olive oil
1 1/3 cup no-salt-added crushed tomatoes
1/2 cup shredded part-skim mozzarella cheese
Chopped parsley, for garnish

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 sauce and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and salt and pepper to taste.

Nutrition Facts : Calories 320 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 470 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 5 grams

EGGPLANT PARMESAN WITH CHICKEN MEATBALLS



Eggplant Parmesan with Chicken Meatballs image

This is awesome, easy, and healthy! You can make easy adjustments like browning some ground turkey or chicken to add to the sauce if you don't have healthy frozen meatballs or omitting meat altogether for vegetarians.

Provided by Elise

Time 1h20m

Yield 4

Number Of Ingredients 8

½ (1 pound) package frozen chicken meatballs
2 tablespoons skim milk
½ cup Italian-seasoned bread crumbs
1 large eggplant
cooking spray
2 cups light spaghetti sauce
4 ounces fresh mozzarella cheese, cubed
2 tablespoons grated Parmesan cheese

Steps:

  • Thaw meatballs and cut into pieces.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour milk into a shallow bowl and bread crumbs onto an 8x10-inch piece of waxed paper. Set both next to a cutting board.
  • Peel and slice eggplant into 1/2-inch slices. Coat each slice of eggplant by dipping both sides in milk and then in bread crumbs.
  • Heat skillet over medium heat until hot. Spray with cooking spray, then place eggplant slices into the pan; you may need to work in batches so you don't overcrowd the pan. Brown on each side and cook until eggplant becomes tender, 8 to 10 minutes. You can set aside the cooked pieces as you work, it doesn't matter if they get cold while you put more in the pan to brown.
  • Spread a thin layer of pasta sauce in the bottom of a casserole pan (size will depend on how big your eggplant is.) Place one layer of eggplant rounds on top of sauce. Top with about 1/3 of the mozzarella and 1/3 of the meatballs. Repeat with another layer of pasta sauce, eggplant, mozzarella, and chicken. Repeat if you still have eggplant left. Finish with a thin layer of pasta sauce, cheese, and sprinkle with Parmesan cheese.
  • Cover and bake in the preheated oven until golden and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 36.8 g, Cholesterol 68.5 mg, Fat 10.7 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 4.8 g, Sodium 868.5 mg, Sugar 9.1 g

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