Eggplant (Aubergine) , Zucchini and Chicken Parmesan

“Very filling. This recipe contains a moderate amount of fat and sugar for a dish like this, but is a great source of protein.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
  2. Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
  3. Preheat oven to 350°F.
  4. Spray a 9x13-inch baking dish with a nonstick spray.
  5. Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
  6. Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
  7. Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
  8. Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

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