This recipe is adapted from one I found on Razzle Dazzle Recipes about four years ago. I’ve made it many times for my daughters for lunch.
CHICKEN AND EGGPLANT PARMESAN
- Eggplant, about one pound, unpeeled
- 1 Tblsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups chicken breast, cooked and cubed or shredded
- 15 oz. can of crushed tomatoes in puree
- 4 oz. mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, grated
- 1/4 cup fresh basil or 2 Tblsp. dried basil
- 1/2 pound of dry pasta
Slice eggplant in 1/4″ slices. Place in a colander, sprinkle with salt, place a plate on top and weigh down with something heavy. Let stand for an hour.
Preheat broiler on high
Place eggplant slices on an oiled or sprayed baking sheet. Brush slices with oil and sprinkle with salt and pepper. Broil for 5 minutes. Turn slices over, brush with oil, sprinkle with salt and pepper and broil again for 5 minutes.
Turn broiler off and heat oven to 425 degrees F
Oil or spray an 8″ baking pan
Place one-third of the eggplant in a single layer in the baking pan, then half of the chicken, half of the tomatoes, half of the mozzarella, half of the basil, and one-third of the Parmesan cheese. Repeat with another layer of one-third of the eggplant, half of the chicken, half of the tomatoes, half of the mozzarella, half of the basil, and one-third of the Parmesan cheese. Top with the remaining eggplant and sprinkle with the remaining Parmesan.
Bake for 20 minutes at 425 degrees F
While dish is baking, cook the pasta in boiling salted water until al dente according to package directions.
Cut the Chicken and Eggplant Parmesan into four sections and serve alongside cooked pasta.
This is a very tasty, not too-heavy lunch.