Delicious and Quick Chicken and Eggplant Parmesan
A delicious dinner that can be put together in no time at all. It is one of our all time favorites. Although chicken Parmesan is delicious, we especially love the addition of the eggplant.
It takes no time at all to prepare this dish, and all the ingredients can be prepped in advance, including the chicken. You can build the final dish shortly before dinner and serve it hot and fresh even if the components had been prepared earlier in the week. You will get just as many compliments for this dish as you would for a much more complex dinner. It is good enough for family as well as company.
This is also a great way to use left over spaghetti sauce and fried chicken patties.
Ingredients:
- 1 chicken breast per 2 people
- 2 tsp of fresh minced garlic
- 1/2 tsp of salt
- 1 tsp of paprika
- black pepper
- Italian flavored bread crumbs
- 1 eggplant
- salt
- olive oil
- canola oil
- 1 cup of Lizabetti's Bolognese or Vegetarian Marinara Sauce sauce
- 1/2 cup of shredded part-skim mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 pinch of minced Italian parsley
Directions:
- Set the oven on 400 F.
- Warm the Bolognese/marinara sauce on medium.
- Thinly slice each chicken breast into about 4 slices. Place your palm on top of the chicken breast and run a very sharp knife through the entire chicken breast.
- Season with the garlic, salt, paprika and pepper. Set aside for about 30 minutes.
-
Thinly slice the eggplant on a diagonal. This will give you slices that will be about the size of each chicken breast slice. - Salt the eggplant to release some of its water. Set it aside for about 5 minutes
- Blot the eggplant. Drizzle it with olive oil.
- Set eggplant on a cookie sheet with a wire rack. Bake until the eggplant starts to wilt, about 15-20 minutes. Turn oven off.
- Coat the chicken with a thin layer of the Italian bread crumbs.
- Fry until golden brown. Set aside on paper towels.
- On a cookie sheet, set the chicken breasts.
- Sprinkle with a bit of the grated Parmesan.
- Coat with a tablespoon or so of sauce.
- Lay a slice of eggplant. Sprinkle with Parmesan and mozzarella.
- Add a layer of sauce and sprinkle with final layer of mozzarella.
- Place under the broiler, until the cheese begins to bubble, approximately 5 minutes.
- Sprinkle with a pinch of fresh chopped parsley.
- Serve it with a side of pasta and a nice salad.
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