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An Eggplant and Chicken Parmigiana Combo

October 31, 2012 by Joan Nova in Finishing Touches, Italian, Poultry, Recipe Development, Vegetables | 7 Comments

This is a somewhat lighter, lower calorie version of eggplant parmigiana in that it’s not egged, breaded or fried.  And if you can’t choose between the iconic eggplant- or -chicken parmigiana, why not combine them? 

The proof is in the tasting.

An Eggplant and Chicken Parmigiana Combo
 
Author:
Ingredients
  • boned chicken breasts (spit and cut in circles to mimic eggplant slices)
  • eggplant cut in rounds
  • fresh mozzarella
  • grated parmesan
  • garbanzo (or regular) flour
  • tomato sauce
  • pesto
  • olive oil
  • dry seasonings
How To
  1. Lightly dust eggplant in seasoned flour.
  2. Spray lined cookie sheet with oil and layer eggplant rounds.
  3. Bake at 400 degrees, turning midway till slightly brown.
  4. Meantime, dredge chicken medallions in same flour and brown in small amount of oil stove top.
  5. Add tomato sauce to coat and cook a few minutes more.
  6. Layer eggplant with chicken and cook for about 15 minutes.
  7. Add mozzarella and top with tomato sauce and switch to broil.

 Finishing Touch: Pesto, extra parmesan and black pepper.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

7 Comments

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  1. The combination is a terrific idea! Pesto is a nice finishing touch for this dish.

  2. OMG – talk about getting my innards excited too early in the morning! This looks so delicious. I can only imagine!
    :)
    V
    A Canadian Foodie recently posted..Cheesepalooza Challenge Four: Traditional or Junket MozzarellaMy Profile

  3. Another total winner. It’s not even 8:30 in the morning and you have made me want this for breakfast. Lovely and great photos as well.
    Flavors of the Sun recently posted..Southern Hors d’OeuvresMy Profile

  4. I like your version combining both eggplant and chicken. Would love to be able to dig into your appetizing pictures. :)
    Lemons and Anchovies recently posted..Basque Pumpkin CornbreadMy Profile

  5. I wish I had this while we were in the dark…looks so yummy….I like your version also as it is healthier.
    Platanos Mangoes & Me! recently posted..STUFFED CABBAGE – REPOLLO RELLENOMy Profile

  6. Lori Lynn says:

    That is clearly a most tasty meal! Photos are mouth-watering.
    LL
    Lori Lynn recently posted..Home Tour – Part II: The TablesMy Profile

  7. Katie says:

    Mouthwatering! I love both eggplant and chicken parm, so why not put them together?!
    Katie recently posted..2012 Argentina Holiday Gift GuideMy Profile

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