Easy Chicken Eggplant (Aubergine) Parmesan

Easy Chicken Eggplant (Aubergine) Parmesan

sobota, 25 stycznia 2014

Easy Chicken Eggplant (Aubergine) Parmesan

Time: 1 hrs

Ingredients

• 1 lb boneless skinless chicken breast (thin sliced)
• 1 medium eggplant (approximately 1 pound)
• 1/3 cup Italian breadcrumbs
• 3/4 lb mozzarella cheese, sliced thin
• 1 (26 ounce) jar marinara sauce (approximately 3 cups)
• 1/4 lb parmesan cheese, grated

Directions

• 1 Preheat oven to 350 degrees Fahrenheit.
• 2 Peel and slice eggplant.
• 3 Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
• 4 Line bottom of 13x9 inch baking dish with the chicken breast slices.
• 5 Cover chicken with the eggplant slices.
• 6 Sprinkle breadcrumbs over eggplant.
• 7 Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
• 8 Pour marinara sauce over cheese.
• 9 Sprinkle Parmesan cheese over top.
• 10 Bake for 30-40 minutes at 350 degrees.