Eggplant AND Chicken Parmeasan

Submitted by: Bobbie Ticknor
I always like each separately but this recipes adds the best of both world. If you don't like Eggplant, don't mind. You can't really taste the eggplant flavor. It just adds a great compliment to the chicken!

Serves: 4-6
Difficulty: Medium - experience needed

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: chicken · eggplant · parmesan ·

Ingredients

1 Medium Eggplant
2 Shredded Chicken Breasts
6 Pieces of Provolone Cheese
1 Can Tomatoes
1 Cup of Tomato Sauce
1/2 Cup of Grated Parmesan
2 Eggs
1 Cup Panko Bread Crumbs
2 tbsp of Italian Seasonings
3 tbsp of Olive Oil

Method

Slice the eggplant into very thin slices (as thin as you can make them so they are easy to roll). Place a half piece of provolone cheese on the eggplant. Top the cheese with a handful of shredded chicken. Roll the eggplant.

Add the seasonings directly to the bread crumbs. Dip the eggplant/chicken in egg then dip into the panko bread crumbs until completely covered. Pan saute on all sides until golden brown. Repeat for as many as the eggplant can make.

Place browned eggplant/chicken in a pan and top with tomatoes and sauce. Cook at 350 degrees for 20 minutes. Top the dish with left over provolone cheese and grated parmesan. Cook until cheese slightly browns (around 10 minutes). Garnish with fresh parsley. Cheers!

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