Italian

Eggplant and Chicken Parm is for Dinner.

Eggplant and Chicken Parm takes 30 minutes to prepare.

Eggplant and Chicken Parm takes 35 minutes to cook.

Eggplant and Chicken Parm makes 4 servings.

The ingredients for Eggplant and Chicken Parm are:

1 unpeeled eggplant
1 small jar ragu or other spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1 cooked boneless skinless chicken breast, shredded

Here is how you make Eggplant and Chicken Parm:

Wash and slice eggplant to your liking. Sprinkle salt on each side of slices and let sit for 40 mins in colander (optional) to remove excess moisture. Pat each side of eggplant to absorb water and salt. Place eggplant in a flat baking dish and brush with EVOO. Bake in oven at 350 until brown (about 20-30 mins). Remove from oven and scatter shredded chicken over eggplant. Cover with sauce, then cheese. Return to oven and bake approx. 10 mins or until cheese is melted or browned, however you like it. The way I sliced the eggplant gave me 8 nicely-sized slices. 2 slices per serving=4 servings total.Number of Servings: 4Recipe submitted by SparkPeople user DREAMASKEW.

The nutritional information for Eggplant and Chicken Parm is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 259.2

• Total Fat: 11.5 g
• Cholesterol: 43.2 mg
• Sodium: 847.1 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 5.4 g
• Protein: 20.7 g

Eggplant and Chicken Parm is Italian cuisine.

The dietary needs meet for Eggplant and Chicken Parm is Low Fat