Chicken Eggplant Parmigiana Recipe
Chicken eggplant parmigiana is an Italian styled chicken recipe prepared with cheese and eggplant slices. Breaded and baked with cooked eggplant slices with spaghetti sauce and cheese for flavor, the chicken eggplant parmigiana is filling and savory.
Ingredients
4 chicken breast halves, skinned and boned
3/4 cup fine dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/3 cup vegetable oil
1 small eggplant, peeled and cut into 4 (1/2 inch thick) slices
1 (15 1/2 ounce) jar commercial meatless spaghetti sauce
2 tablespoons grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Directions
Place each piece of chicken between 2 sheets of wax paper.
Flatten each chicken piece 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.
Saute chicken in vegetable oil over medium low heat 5 minutes on each side or until golden brown.
Remove chicken from skillet, and place in a 13 x 9 x 2 inch baking dish.
Saute eggplant in oil remaining in skillet over medium heat until golden brown on both sides; drain eggplant on paper towels.
Place 1 slice eggplant on each chicken breast half.
Spoon spaghetti sauce over eggplant; sprinkle with grated Parmesan cheese.
Bake at 375° for 15 minutes.
Top each eggplant slice with mozzarella cheese, and bake an additional 5 minutes or until cheese melts and sauce is bubbly.
Flatten each chicken piece 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.
Saute chicken in vegetable oil over medium low heat 5 minutes on each side or until golden brown.
Remove chicken from skillet, and place in a 13 x 9 x 2 inch baking dish.
Saute eggplant in oil remaining in skillet over medium heat until golden brown on both sides; drain eggplant on paper towels.
Place 1 slice eggplant on each chicken breast half.
Spoon spaghetti sauce over eggplant; sprinkle with grated Parmesan cheese.
Bake at 375° for 15 minutes.
Top each eggplant slice with mozzarella cheese, and bake an additional 5 minutes or until cheese melts and sauce is bubbly.
