Serves: 4-6 Difficulty: Medium - experience needed
Preparation time: 15Cooking time: 30
Dietary guidance: n
Tags: chicken · eggplant · parmesan ·
1 Medium Eggplant2 Shredded Chicken Breasts6 Pieces of Provolone Cheese1 Can Tomatoes1 Cup of Tomato Sauce1/2 Cup of Grated Parmesan2 Eggs1 Cup Panko Bread Crumbs2 tbsp of Italian Seasonings3 tbsp of Olive Oil
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!