CHICKEN & EGGPLANT (AUBERGINE) PARMESAN

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Chicken & Eggplant (Aubergine) Parmesan image

We love this - we used to get it as an appetizer without the chicken in our fav Italian restaurant. Serve with pasta and green salad!

Provided by tamibic

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium eggplant
1 lb chicken cutlet
1 egg
1 1/4 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
salt and pepper
olive oil

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.

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