A healthy, comforting dinner from Rose Reisman that the whole family will love!
Chicken and eggplant Parmesan:
Ingredients:
- 4 crosswise slices of eggplant, skin on, ½ inch thick
- 2 whole eggs
- 2 tbsp milk
- 2/3 cup seasoned bread crumbs
- 3 tbsp chopped fresh parsley
- 2 tbsp grated Parmesan cheese 30 mL
- 1 lb skinless, boneless chicken breasts, about 4
- 2 tsp vegetable oil
- 1 tsp minced garlic
- 1/2 cup tomato pasta sauce
- 1/2 cup grated mozzarella cheese
Directions:
In small bowl, whisk together eggs and milk.
On plate, stir together bread crumbs, parsley and Parmesan.
Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on baking sheet sprayed with vegetable spray, and bake for 20 minutes at 425F, or until tender, turning once.
Meanwhile, pound chicken breasts between sheets of waxed paper to ¼ inch thick.
Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture.
Heat oil and garlic in non-stick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.
Spread 1 tbsp of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice.
Spread another 1 tbsp of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.
Courtesy Rose Reisman
www.artoflivingwell.ca
@rosereisman