Go Back
–+ servings

Chicken and Eggplant Parmesan

Sue Lau
Chicken and Eggplant Parmesan blankets tender slices of chicken with eggplant and tops with cheese and marinara in this easy to bake recipe.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American, Italian
Servings 6
Calories 254 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 254kcalCarbohydrates: 16gProtein: 22gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 60mgSodium: 955mgPotassium: 859mgFiber: 6gSugar: 10gVitamin A: 858IUVitamin C: 12mgCalcium: 321mgIron: 2mg
Keyword chicken recipes
Tried this recipe?Let us know how it was!