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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 6 servings The following items or measurements are not included below: 26 ounces marinara sauce |
||
| Calories 482 | ||
| Calories from Fat 205 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.8g | 35% | |
| Saturated Fat 11.5g | 57% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 1464mg | 61% | |
| Potassium 994mg | 28% | |
| Total Carbohydrate 27.0g | 9% | |
| Dietary Fiber 4.0g | 15% | |
| Sugars 15.3g | ||
| Protein 41.8g | 83% | |
Easy Chicken Eggplant (Aubergine) Parmesan
By: GrandmaIsCooking
Dec 28, 2004
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.
SERVES 6 -8
Ingredients
- 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
Directions
1
Preheat oven to 350 degrees Fahrenheit.2
Peel and slice eggplant.3
Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.4
Line bottom of 13x9 inch baking dish with the chicken breast slices.5
Cover chicken with the eggplant slices.6
Sprinkle breadcrumbs over eggplant.7
Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).8
Pour marinara sauce over cheese.9
Sprinkle Parmesan cheese over top.10
Bake for 30-40 minutes at 350 degrees.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: LDS Chef Ashlie
On Jan 7, 2009
Hey this was WONDERFUL! Very quick and easy! The only alterations I will make for next time is to season up the chicken with some salt and garlic seasoning other then that this was wonderful. I served it over a small bed of pasta! It was very yummy and filling. This was my husbands first time ever having eggplant and he loved it so much! (to add though, this meal didn't taste as wonderful re-heated the next day) But the 1st time around, this is WONDERFUL
From: sugarpea
On Jan 6, 2005
Wow! Impressively delicious and this absolutely couldn't be easier. I will probably never again do all that advance prep and frying/sauteing when making a recipe of this kind. Why eat all those fat grams and calories? I was short on mozzarella so I added about 6 ounces of goat cheese and really enjoyed the tang it imparted. I'll probably make it the same way next time. Great recipe. A definite keeper.
From: WhoKnew?
On Feb 8, 2008
I put 1/2 of it in my freezer for one of my 'too rushed' nights! This was very tasty! I'd say it is essential to slice the eggplant relatively thinly (1/4") and do peel it. I was a little careless and a thick, unpeeled piece of eggplant is just hard to eat! I added salt, pepper, and lots of garlic cloves between chicken & eggplant layers, and used olive pasta sauce. YUM!
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