Chicken and Eggplant Parmesan blankets tender slices of chicken with eggplant and tops with cheese and marinara in this easy to bake recipe.
Chicken and Eggplant Parmesan
By Sue Lau | Palatable Pastime
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Chicken and Eggplant Parmesan is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring quick and easy chicken recipes. Glad you could join us!
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For my quick and easy chicken recipe I have an oven-baked combination of eggplant and chicken parmesan. I lightened this up from the typical breaded and fried eggplant or chicken parmesan found at most Italian restaurants in the US.
Not that I don’t love those. But I also try to make my cooking healthier when I can. So I ditched the breading and pan frying. This reduces both carb and fat amounts, as well as calories.
We both enjoyed this and found it fresh and flavorful. It’s lighter, but there’s still a generous amount of cheese and marinara to satisfy.
Quick and Easy Chicken Recipes
- Blistered Tomato Pasta with Chicken from A Kitchen Hoor’s Adventures
- Caramelized Chicken with Jalapeno Cream from The Spiffy Cookie
- Chicken and Eggplant Parmesan from Palatable Pastime
- Creamy Tuscan Skillet Chicken from That Recipe
- Fiesta Chicken Bowls from Hezzi-D’s Recipe Box
- Texas Roadhouse Herb Crusted Chicken from Jen Around the World
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Chicken and Eggplant Parmesan
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Chicken and Eggplant Parmesan
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Chicken and Eggplant Parmesan
Equipment
- baking sheet; toothpicks; foil
Ingredients
- 2 pounds slender Japanese eggplant
- 1-1/2 pounds chicken tenderloins
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- 1/2 cup shaved Parmesan cheese
Instructions
- Preheat oven to 375F.
- Remove stem from eggplant and slice very thinly, lengthwise.
- Cut chicken tenderloin pieces in half lengthwise.
- Wrap eggplant pieces around chicken slices and secure with toothpicks.
- Place rolls on a baking sheet and spoon marinara sauce over.
- Cover pan with foil and bake for 25 minutes.
- Remove foil then top chicken with shredded cheeses.
- Bake for 15 minutes more or until cheese is melty and chicken is cooked though.
Notes
Nutrition
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