Tuesday, December 8, 2015

Dinner: Eggplant and Chicken Parmesan

Ok, so Eggplant and Chicken Parmesan are probably the two best Italian dishes that I make. I must say they both taste exquisite. I use organic chicken and eggplants,  fresh onions and tomatoes and for my sauce I use Rao's or Rustico from Trader Joes. I love both of these sauces because they have all natural ingredients and they taste amazing! I also always use Veggie pasta, Wholewheat Pasta, or Quinoa Pasta from Trader Joes (my favorite). At last I use basic shredded mozzarella cheese (I choose lowest fat content)

Step #1 - Cut eggplant into slices and place on paper towel and lightly salt both sides (takes out bitterness)

Step#2 - Wash, season and then lightly sautee chicken breasts (2-3) in Olive Oil

Step#3 - In a frying pan, add olive oil, fresh chopped garlic, sliced peppers, slices onion and crushed red peppers (optional) Sautee then add your tomato sauce, lower heat, and stir occasionally

Step #4 - Dip eggplant into egg wash and then into breadcrumbs and fry in pan with olive oil & veggie oil until brown.

Step#5 - In baking dish add a layer of sauce, crumble a bit of chicken or slice into strips and lay, add a few slices of fried eggplant then add a layer of cheese...repeat until all ingredients are used up

Step#6 - Place baking dish in the oven at 450 Degrees and cook for 10-15 minutes (until cheese melts)

Step #7 - Take out of oven, let it cool...then ENJOY!


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