Dinner

Chicken and Eggplant Parmesan is for Dinner.

Chicken and Eggplant Parmesan takes 35 minutes to prepare.

Chicken and Eggplant Parmesan takes 50 minutes to cook.

Chicken and Eggplant Parmesan makes 12 servings.

The ingredients for Chicken and Eggplant Parmesan are:

2 eggs beaten
2 c. breadcrumbs
2 chicken breasts
2 medium eggplant, peeled and cut lengthwise in 1/2 slices
classico tomato sause
8 oz cheddar
16 oz mozzarella (part skim)
2 oz. pecorino, romano or parmesan cheese

Here is how you make Chicken and Eggplant Parmesan:

place eggs and breadcrumbs in shollow pans or dishes. Peel and slice eggplant and chicken. Dredge in egg then breadcrumbs. Place on a nonstick baking sheet or sprayed with PAM. Bake for 30 minutes at 425 degrees or until brown. In 9 X 12 casserole, layer the eggplant, sauce and cheese, then chicken, sauce and cheese, and repeat with eggplant and sauce. Top with grated romano (or other choice). Bake until cheese is melted on 425. (usually around 20 minutes). Makes about 12 - 1 cup servings.Number of Servings: 12Recipe submitted by SparkPeople user SINGINSHAN.

The nutritional information for Chicken and Eggplant Parmesan is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 372.2

• Total Fat: 16.6 g
• Cholesterol: 105.0 mg
• Sodium: 883.4 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 3.5 g
• Protein: 30.0 g