OVEN BAKED CHICKEN AND AUBERGINE (EGG PLANT) PARMIGIANA
Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge - allow to come to room temperature before baking. (Prep time includes pan frying the chicken and aubergines.)
Provided by French Tart
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
- Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
- Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
- Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
- Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
- Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
- Bake the chicken for 40 to 45 minutes until cooked through.
- Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.
Nutrition Facts : Calories 749.7, Fat 32.5, SaturatedFat 11.9, Cholesterol 137, Sodium 1615.6, Carbohydrate 76.2, Fiber 21.1, Sugar 18.1, Protein 35.4
CHICKEN & EGGPLANT (AUBERGINE) PARMESAN
We love this - we used to get it as an appetizer without the chicken in our fav Italian restaurant. Serve with pasta and green salad!
Provided by tamibic
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees.
- Spray baking pan with veg. oil.
- Peel and slice eggplant 1/4".
- Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
- Dip eggplant into egg then crumb mixture.
- Place on baking sheet drizzle with olive oil and bake for 25 minutes.
- While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
- Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.
LIGHTENED CHICKEN AND EGGPLANT PARMESAN
This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F.
- Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken.
- Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
- Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.
Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 75 milligrams, Sodium 590 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 32 grams, Sugar 7 grams
EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN
This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.
Provided by GrandmaIsCooking
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Peel and slice eggplant.
- Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
- Line bottom of 13x9 inch baking dish with the chicken breast slices.
- Cover chicken with the eggplant slices.
- Sprinkle breadcrumbs over eggplant.
- Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
- Pour marinara sauce over cheese.
- Sprinkle Parmesan cheese over top.
- Bake for 30-40 minutes at 350 degrees.
EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN
Very filling. This recipe contains a moderate amount of fat and sugar for a dish like this, but is a great source of protein.
Provided by Donna Luckadoo
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
- Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
- Preheat oven to 350°F.
- Spray a 9x13-inch baking dish with a nonstick spray.
- Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
- Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
- Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
- Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.
Nutrition Facts : Calories 246.2, Fat 6.1, SaturatedFat 1.7, Cholesterol 46.5, Sodium 559.3, Carbohydrate 14.1, Fiber 2.4, Sugar 3.1, Protein 32.2
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