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    You are in: Home / Recipes / Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana Recipe
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    Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

    Average Rating:

    2 Total Reviews

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    • on May 12, 2012

      this was so good! I'll make it a million times in the future. I used the kalamata olives because they give the dish its unique flavor. I don't keep tomato puree available to just use such a small amount, so I happened to have some homemade spaghetti sauce in my freezer, so I used that. We'd never had egg plant before, and didn't care for it. But, it won't hurt this dish a single bit by leaving it out. Great dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2010

      This is sooo good. The chicken turned so nice an brown and the flavors were amazing.
      I halved recipe used green olives instead of kalamata As I like them better. I used white grape juice and some chicken broth to make up the difference as I don't drink wine and I did not have enought white grape juice.

      Boy I hope this keeps the stars first it was 5 stars and it changed to 2 now I put the stars back in.

      Update: I forgot I bought a 28 ounce can of puree as that is the only size my store carried but as this only called for 2 Tbs. I just squeezed in a little tomato paste I wasn't about to open a big can for such a small amount.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

    Serving Size: 1 (804 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 749.6
    Calories from Fat 292
    Total Fat 32.5 g
    Saturated Fat 11.8 g
    Cholesterol 137.0 mg
    Sodium 1615.6 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 21.1 g
    Sugars 18.1 g
    Protein 35.4 g

    The following items or measurements are not included:

    chicken breast fillets

    mozzarella cheese


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