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Chicken Eggplant Parmigiana

4 servings

4 boneless chicken breasts, skinned
3/4 cup dry bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/3 cup vegetable oil, divided
1 small eggplant, peeled, cut into 4 (1/2"thick) slices
1 cup spaghetti sauce, meatless
2 tablespoons grated Parmesan cheese
1 cup mozzarella cheese, shredded

Place each chicken breast half on waxed paper;
flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine breadcrumbs, salt and pepper.
Dip chicken in egg, and coat with breadcrumbs.
Place chicken on a baking sheet; cover and chill 10 minutes.

Heat 2 tablespoons oil in a large skillet. Add chicken;
saute over medium-low heat 5 minutes on each side
or until golden brown. Remove chicken, and place
in a 12 x 8 x 2 inch baking dish.

Saute eggplant in remaining oil over medium until
golden brown on both sides. Drain on paper towels.

Place 1 slice eggplant on each chicken breast half.
Spoon spaghetti sauce over eggplant; sprinkle with
parmesan cheese, and top with mozzarella. Bake at
375° for 20 minutes or until cheese melts and sauce is bubbly.

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