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Chicken and Eggplant Parmesan

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4
RECIPE INGREDIENTS
1 small eggplant (about 1 pound), cut into 1/4-inch rounds
4 tablespoons olive oil
1 teaspoon salt
Fresh-ground black pepper
1 pound boneless, skinless chicken breasts (about 3)
2 cups canned crushed tomatoes in thick puree
1/2 pound fresh mozzarella cheese, cut into thin slices
1/3 cup grated parmesan cheese
1/4 cup lightly packed basil leaves
Chicken and Eggplant Parmesan Recipe at Cooking.com
DIRECTIONS
Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 425 degrees F.


In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4-inch slices.


Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken Casseroles
 Parmesan Main Dishes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 482
Fat. Total: 27g
Fiber: 3g
Carbohydrates, Total: 12g
Sodium: 1179mg
% Cal. from Fat: 50%
Cholesterol: 103mg
Protein: 47g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Frances, MI Reviewed: 02/27/2008
I've fixed it twice now and everyone loves it. I used an olive oil spray on the eggplant...quicker. I even used a little tomatoe/basil sauce over each layer. It was WONDERFUL!!
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