Lightened Chicken And Eggplant Parmesan Food

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.

CHICKEN AND EGGPLANT PARMESAN

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.

EGGPLANT PARMESAN LIGHT

Steps:

• Slice eggplant into 1/4 inch rounds, discarding stem.
• Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
• Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
• Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
• Repeat layers twice more: sauce, eggplant, cheese.
• Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
• Cover and refrigerate until ready to cook, or cook immediately.
• Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

PENNE WITH GRILLED CHICKEN AND EGGPLANT

Steps:

• In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
• While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
• Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
• Cook penne pasta in boiling salted water until aldente, about 15 minutes.
• Top cooked pasta with sauce and sprinkle with parmesan.

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 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.

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.