Chicken Eggplant Aubergine Parmesan Food

LIGHTENED CHICKEN AND EGGPLANT PARMESAN

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.

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN

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.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

EGGPLANT (AUBERGINE) PARMESAN (EASY!)

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

MEDITERRANEAN CHICKEN WITH EGGPLANT

Steps:

• Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Steps:

• Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
• Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with a nonstick spray.
• Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
• Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
• Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
• Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

CHICKEN & EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Pre-heat oven to 400 degrees.
• Spray baking pan with veg. oil.
• Peel and slice eggplant 1/4".
• Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
• Dip eggplant into egg then crumb mixture.
• Place on baking sheet drizzle with olive oil and bake for 25 minutes.
• While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
• Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

OVEN BAKED CHICKEN AND AUBERGINE (EGG PLANT) PARMIGIANA

Steps:

• Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
• Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
• Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
• Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
• Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
• Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
• Bake the chicken for 40 to 45 minutes until cooked through.
• Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.

EGGPLANT PARMESAN WITH CHICKEN MEATBALLS

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.