CHICKEN AND EGGPLANT ALFREDO

Chicken and Eggplant Alfredo image

Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner.

Provided by DB5OHH

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 2h5m

Yield 12

Number Of Ingredients 8

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Ingredients

5 cups vegetable oil
4 eggs, beaten
2 cups milk
5 cups dry Italian bread crumbs
3 large eggplants, sliced into 1/3 inch rounds
3 pounds skinless, boneless chicken breasts, cut into strips and pounded to 1/4 inch thick
16 ounces mozzarella cheese, grated
2 (16 ounce) jars Alfredo Sauce

Steps:

Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.

Nutrition Facts : Calories 1523.2 calories, Carbohydrate 47.8 g, Cholesterol 190.3 mg, Fat 129.2 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 29.6 g, Sodium 1786.8 mg, Sugar 11 g