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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Baked Eggplant Parm with Chicken Recipe

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This recipe for Baked Eggplant Parm with Chicken is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 medium eggplant, sliced
-1/2 cup of sauce (I used Nature's Promise tomato sauce with basil)
-1/2 cup of shredded mozzarella cheese (I used Sargento reduced fat mozzarella)
-1/2 a pint of red cherry tomatoes, halved
-1/2 a pint of yellow cherry tomatoes, halved
-6 cloves of garlic, minced
-a bunch of parsley, chopped fine
-1 lb of chicken
-1 snack package of Bel Gioioso mozzarella balls
-dried basil (fresh is better if you have it)
-dried oregano
-salt
-pepper
Directions:
Directions:
-Slice the eggplant thin and align on paper towels to remove the moisture. Preheat the oven to 400 degrees and spray the pan with pam. Arrange pieces of eggplant in a single layer and sprinkle with salt and pepper. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes.

-Meanwhile, add the garlic and sliced tomatoes to a pan on medium heat. Cook down until wrinkled, 7-9 minutes. Sprinkle with salt.

-Transfer the eggplant to a baking dish and top with most of the sauce and some fresh parsley. Sprinkle basil and oregano over the top. Then add the tomato mixture on top and sprinkle the shredded mozzarella over it.

- Add chicken to the pan on medium heat. Sear for 2-3 minutes on each side then top with the remaining sauce and broken up pieces of the mozzarella balls and any remaining shredded cheese left from the eggplant dish. Transfer to the 400 degree oven covered for 10-15 minutes depending on thickness. Also, place the eggplant dish in the oven and cook for 15-20 minutes. Allow the chicken to rest for 5 minutes and serve.
Number Of Servings:
Number Of Servings:
3-4 depending on eggplant size
Personal Notes:
Personal Notes:
YUM! I would suggest using a bigger eggplant because the medium didn't serve as much.

 

 

 

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