Naked Chicken and Eggplant Parm Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large eggplant (about 20 oz.), ends removed
Four 5-oz boneless, skinless chicken breast cutlets, pounded to 1/4 inch
1 c. canned crushed tomatoes
1 c. shredded, part-skim mozzarella cheese
1/4 c, grated Parmesan cheese
Seasonings: garlic powder, onion powder, salt, Italian seasoning
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Directions: |
Directions:Preheat oven to 400 degrees. Spray two baking sheets and an 8 x 8 baking pan with cooking spray.
Cut eggplant lengthwise into 1/2 inch slices/ Sprinkle with 1/2 tsp. garlic powder, 1.2 tsp, onion powder and 1.4 tsp, salt. and lay on baking sheets.
Lay chicken cutlets on the other baking sheet, and sprinkle with 1/4 tsp. garlic powder, 1/4 tsp. onion powder and 1/4 tsp. salt.
Bake eggplant and chicken for 20 minutes.
Meanwhile, to make the sauce, combine these ingredients in a medium bowl: tomatoes, 1 1/2 tsp. Italian seasoning and 1/2 tsp. each garlic powder and onion powder. Mix well.
Remove chicken from oven.
Flip eggplant, and bake until lightly browned and mostly softened, about 12 minutes. Remove sheet, but leave oven on.
Evenly layer the following ingredients in the baking pan:1/4th of the sauce, half of the eggplant slices, another 1/4th of the sauce, 1/2 c. mozzarella, 2 T. parmesan, and another 1/4th of sauce. Evenly top with cooked chicken.
Continue layering with remaining eggplant slices, sauce, 1/2 c. mozzarella and 2 T. Parmesan.
Cover pan with foil, and bake for 30 minutes, or until hot and bubbly.
Uncover and bake until cheese has completely melted and lightly browned, about 5 minutes.
Let cool for 10 minutes before serving/ |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour, 35 minutes total |
Personal
Notes: |
Personal
Notes: This is a Hungry Girl recipe which Tom and I really like. 1/4th of pan is 350 calories, 12 gm. fat, 6 gm. fiber and 45.6 gm. protein. I salt my sliced eggplant and let stand for 10 minutes, then pat the moisture off, to remove any bitterness of eggplant.
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