Description
The satisfying crunch, melty cheesy goodness and enticing Italian flavors of chicken AND eggplant parmesan in one super easy recipe!
Ingredients
- 1 medium globe eggplant (or other eggplant with larger diameter)
- Olive oil
- Breaded chicken nuggets or chicken patties (homemade or store bought)
- Marinara sauce (homemade or store bought)
- Shredded Italian blend of cheeses
- Fresh basil leaves
Instructions
- Preheat oven to 400 F. Line a baking sheet with a silicon baking mat or spray with cooking spray.
- Use a vegetable peeler to peel the eggplant, slice into 1/2 – 3/4 inch slices, then brush both sides of each slice with olive oil and sprinkle with salt and pepper. Set on the prepared baking sheet and put in the oven to bake for 20 – 25 minutes or until the eggplant is tender.
- Meanwhile, prepare the chicken so it is done at about the same time as the eggplant. While the eggplant and chicken are baking, warm the marinara sauce.
- For each serving: set a slice or two of eggplant on a microwave-safe plate. Cover each slice with sauce then top with the crunchy cooked chicken and shredded cheese on top, to your liking.
- Microwave each plate on high for 2 – 4 minutes or until the cheese is fully melted (or bake/broil in the oven if you have many servings to prepare). Top with fresh chopped basil leaves and enjoy! Save any extra eggplant for future meals.
Notes
If cooking for more than one or two, you can melt the cheese in the oven. Put the eggplant back on the baking sheet, top with sauce, then chicken, then cheese. Back in the oven until the cheese is good and melty. Set under the broiler for just a few minutes if you want to brown the tops a little.
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Keywords: Italian, Chicken, Eggplant, Parmesan, Marinara