Best Eggplant Aubergine Zucchini And Chicken Parmesan Recipes

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Steps:

• Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
• Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with a nonstick spray.
• Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
• Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
• Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
• Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel and slice eggplant.
• Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
• Line bottom of 13x9 inch baking dish with the chicken breast slices.
• Cover chicken with the eggplant slices.
• Sprinkle breadcrumbs over eggplant.
• Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
• Pour marinara sauce over cheese.
• Sprinkle Parmesan cheese over top.
• Bake for 30-40 minutes at 350 degrees.

CHICKEN & EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Pre-heat oven to 400 degrees.
• Spray baking pan with veg. oil.
• Peel and slice eggplant 1/4".
• Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
• Dip eggplant into egg then crumb mixture.
• Place on baking sheet drizzle with olive oil and bake for 25 minutes.
• While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
• Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.

EGGPLANT ZUCCHINI BOLOGNESE

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA

Steps:

• Slice you eggplants or zucchini in 1/4 inch thick slices.
• Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
• Turn on your oven to high broil.
• Coat with oil the eggplants or zucchini in the bowl with your hands.
• Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
• Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
• Spread parmesan on it and press some cheese between the layers.
• Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• Bake 30 minutes 350°F/180°C.
• This is usually served warm but in summer it is delicious cold with some bread!

OVEN BAKED CHICKEN AND AUBERGINE (EGG PLANT) PARMIGIANA

Steps:

• Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
• Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
• Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
• Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
• Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
• Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
• Bake the chicken for 40 to 45 minutes until cooked through.
• Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.