Italian

Eggplant and Chicken Parmesan is for Dinner.

Eggplant and Chicken Parmesan takes 30 minutes to prepare.

Eggplant and Chicken Parmesan takes 60 minutes to cook.

Eggplant and Chicken Parmesan makes 4 servings.

The ingredients for Eggplant and Chicken Parmesan are:

1/2 can tomato paste
1 can stewed tomatoes
1/2 red pepper, chopped
1/2 green pepper,chopped
1 onion, raw, chopped
Olive oil spray
Eggplant, whole
Progresso Italian bread crumbs
Sargento Italian blend shredded cheese
salt, pepper, garlic to taste
16 ounces of boneless, skinless chicken tenders

Here is how you make Eggplant and Chicken Parmesan:

Saute' the onions and red/green bell peppers, lightly seasoned, in olive oil spray. Once tender, add 1/2 can of tomato paste, 1 can stewed tomatoes and season to taste, simmer. Add thawed chicken tenders, and let cook for about 30 minutes on low heat. While the sauce is cooking, prepare your eggplant by washing, peeling and slicing in 1/4" rounds. (I followed someone else's idea of salting the eggplant rounds, letting them sit a while on paper towels, and then rinsing. Coat the eggplant rounds in the egg white wash, dip in the bread crumbs and place on a cookie sheet to bake. I bake these at 350 for about 20 minutes, turn and bake for another 10 minutes. In a square dish, I lay out my eggplant, a layer of cheese, the sauce and chicken, another layer a cheese and bake for about 15 minutes. Delicious! Less than 400 calories per serving, and it's very filling!Number of Servings: 4Recipe submitted by SparkPeople user ICAN2011.

The nutritional information for Eggplant and Chicken Parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 385.5

• Total Fat: 8.7 g
• Cholesterol: 80.7 mg
• Sodium: 1,688.8 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 6.9 g
• Protein: 40.3 g

Eggplant and Chicken Parmesan is Italian cuisine.

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