Chicken and Eggplant Parmesan

Chicken and Eggplant Parmesan
Photo by © Melanie Acevedo


  • 4 tablespoons olive oil
  • Fresh-ground black pepper
  • 1 small eggplant (about 1 pound), cut into 1/4-inch rounds
  • 1 teaspoon salt
  • 1/3 cup grated Parmesan cheese
  • ¼ cup lightly packed basil leaves
  • 2 cups canned crushed tomatoes in thick puree
  • + 2 more ingredients
    • ½ pound fresh mozzarella, cut into thin slices
    • 1 pound boneless, skinless chicken breasts (about 3)

1. Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the bro...

View full recipe at My Recipes


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