EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Eggplant (Aubergine) , Zucchini and Chicken Parmesan image

Provided by Donna Luckadoo

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

16 ounces boneless chicken breasts (or 4 breasts)
8 slices eggplants (1/2 inch slices)
8 slices zucchini (1/2 inch slices)
3 beefsteak tomatoes, diced or 24 ounces thick & chunky salsa
1 cup panko breadcrumbs
16 ounces shredded fat free mozzarella cheese
2 tablespoons fat-free parmesan cheese
1/2 teaspoon minced roasted garlic
1 teaspoon paprika

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.

Nutrition Facts : Calories 246.2, Fat 6.1, SaturatedFat 1.7, Cholesterol 46.5, Sodium 559.3, Carbohydrate 14.1, Fiber 2.4, Sugar 3.1, Protein 32.2