Chicken & Eggplant Parmesan
Ingredients
1 1/2 ozs Unbleached All Purpose Flour
1 Egg (whisked)
1 cup Bread Crumbs (seasoned)
10 ozs Chicken Breast (boneless, skinless)
1 Eggplant (medium, sliced into rounds)
1/8 oz Avocado Oil Spray
1 cup Tomato Sauce (divided)
3 ozs Mozzarella Cheese (shredded)
Directions
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Set up three bowls for dredging: one with flour, one with the whisked egg, and one with breadcrumbs. Dredge the chicken and eggplant slices in the flour, dip them in egg, then coat them with breadcrumbs. Arrange them on the baking sheet and lightly spray the tops with avocado oil.
Cook in the oven for 20 to 25 minutes, flipping halfway through, until golden and cooked.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Spread the breaded chicken evenly on the bottom, then add about half of the remaining tomato sauce. Layer the eggplant on top and add the remaining sauce. Sprinkle the shredded mozzarella on top.
Return to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbling. Let cool slightly before serving. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months. Thaw in the refrigerator before reheating in the oven.
Serving Size: One serving is approximately one cup. A 6 x 9-inch (15 x 23 cm) baking dish was used to make four servings.
Additional Toppings: Top with fresh basil.
Gluten-Free: Use gluten-free flour and breadcrumbs instead.
Dairy-Free: Use a plant-based cheese alternative instead.
Flour Measurement: 1.5 oz (42.5 grams) of flour is approximately 1/3 cup.
Avocado Oil Spray: One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.
Nutrition Facts
Makes 4 Servings
Nutrients per serving: Calories: 350 | Protein: 28 grams | Fiber: 7 grams | Carbohydrates: 39 grams | Fat: 9 grams | Sugar: 9 grams
