Italian

JodiM's eggplant chicken parm is for Dinner.

JodiM's eggplant chicken parm takes 15 minutes to prepare.

JodiM's eggplant chicken parm takes 10 minutes to cook.

JodiM's eggplant chicken parm makes 8 servings.

The ingredients for JodiM's eggplant chicken parm are:

2 boneless skinless chicken breasts, cut into 3 inch fingers
eggplant sliced 1/4-1/2 inch thick
1 cup Italian bread crumbs
0.5 cups grated parmesan
3/4 cups egg beaters
14 oz crushed tomatoes
Italian seasoning (I use Wildtree Hearty spaghetti blend)

Here is how you make JodiM's eggplant chicken parm:

Sweat eggplants by layering and sprinkling with salt and allowing to sit at least 30 min, pat dry, pat chicken dry, dip both in egg beaters, dip in combined parm cheese and bread crumbs, place on baking sheet, spray with pam, bake at 400 for about 10 minutes, until done. Mix tomatoes with seasoning, Layer chicken in bottom of baking pan, spoon tomatoes over, layer eggplant , spoon tomatoes over, sprinkle with cheese and bake until cheese is bubbly and golden.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JODIMEISNER.

The nutritional information for JodiM's eggplant chicken parm is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 132.9

• Total Fat: 2.9 g
• Cholesterol: 39.7 mg
• Sodium: 255.0 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.9 g
• Protein: 19.9 g

JodiM's eggplant chicken parm is Italian cuisine.