Easy Eggplant-Chicken Parmesan

What a YUMMY meal we enjoyed tonight! This was Davids first time ever trying eggplant and he loved it, he had 2 helpings of it! What a success!














Servings: 4

1 lb. boneless skinless chicken breast (thinly sliced, I was able to cut each breast into 3 slices)
1 medium sized eggplant
1/3 cup Italian Bread Crumbs
2 cups mozzarella cheese (or you can used sliced mozzarella)
3 cups of spaghetti sauce of your choice- I love Prego sauce w/mushroom (marinara sauce works well to)
1/2 cup grated parmesan cheese

Preheat oven to 350 F

Peel and thinly slice eggplant (you'll have some eggplant leftover, do what you will with it)

Dry eggplant with paper towels to get all of the excess water off.

Spoon a thin layer of sauce down in a 13x9 baking dish

Line bottom of dish with uncooked (but thawed) chicken slices (season chicken breast with dash of salt and dash of garlic powder)

Place a thinly sliced piece of eggplant down on top of each chicken slice

Sprinkle your breadcrumbs over tops of eggplant

Cover bread crumbs with the mozzarella cheese

Pour sauce over top of mozzarella

Sprinkle parmesan cheese over top of dish, then cover with foil and bake for 40 mnts.

*Serve over a small bed of pasta of your choice, I just used spaghetti noodles =)

David gave it a thumbs up!