Chicken & Eggplant (Aubergine) Parmesan |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Pre-heat oven to 400 degrees.
2. Spray baking pan with veg. oil.
3. Peel and slice eggplant 1/4 .
4. Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
5. Dip eggplant into egg then crumb mixture.
6. Place on baking sheet drizzle with olive oil and bake for 25 minutes.
7. 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.
8. Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.
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