Home > Finishing Touches > An Eggplant and Chicken Parmigiana Combo

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
  • 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.

7 Comments, RSS

Your email address will not be published. Required fields are marked *


Rate this recipe:  

CommentLuv badge