Chicken and Eggplant Parmesan
"A version of this recipe was emailed to me. This is my modified version of 2 great dishes combined to make 1 fantastic meal."
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 4 crosswise slices eggplants, 1/2 inch thick, peeled
- 1 egg
- 1 egg white
- 1 tablespoon water
- 1⁄2 cup plain breadcrumbs
- 2 tablespoons parsley
- 1 tablespoon grated parmesan cheese
- 3⁄4 teaspoon italian seasoning
- 2 (4 ounce) chicken breasts
- 2 teaspoons olive oil
- 2⁄3 cup marinara sauce, warmed (I used Marinara Sauce / Spaghetti Sauce Via Bari, Italy.)
- parmesan cheese
directions
- 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.
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Reviews
-
This is a great recipe but seriously needs a little salt.
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I used crushed rice krispies and rice chex instead of breadcrumbs, and the difference was not noticed. -
PaulaG, thank you for ANOTHER great recipe! Made as written, but used my own marinara sauce .... absolutely fantastic!
Tweaks
-
I used crushed rice krispies and rice chex instead of breadcrumbs, and the difference was not noticed.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
