EGGPLANT PARMESAN WITH CHICKEN MEATBALLS
This is awesome, easy, and healthy! You can make easy adjustments like browning some ground turkey or chicken to add to the sauce if you don't have healthy frozen meatballs or omitting meat altogether for vegetarians.
Provided by Elise
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Thaw meatballs and cut into pieces.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour milk into a shallow bowl and bread crumbs onto an 8x10-inch piece of waxed paper. Set both next to a cutting board.
- Peel and slice eggplant into 1/2-inch slices. Coat each slice of eggplant by dipping both sides in milk and then in bread crumbs.
- Heat skillet over medium heat until hot. Spray with cooking spray, then place eggplant slices into the pan; you may need to work in batches so you don't overcrowd the pan. Brown on each side and cook until eggplant becomes tender, 8 to 10 minutes. You can set aside the cooked pieces as you work, it doesn't matter if they get cold while you put more in the pan to brown.
- Spread a thin layer of pasta sauce in the bottom of a casserole pan (size will depend on how big your eggplant is.) Place one layer of eggplant rounds on top of sauce. Top with about 1/3 of the mozzarella and 1/3 of the meatballs. Repeat with another layer of pasta sauce, eggplant, mozzarella, and chicken. Repeat if you still have eggplant left. Finish with a thin layer of pasta sauce, cheese, and sprinkle with Parmesan cheese.
- Cover and bake in the preheated oven until golden and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 36.8 g, Cholesterol 68.5 mg, Fat 10.7 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 4.8 g, Sodium 868.5 mg, Sugar 9.1 g
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