YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Grilled Chicken
Enjoy a delicious twist on the classic Eggplant Parmesan featuring lightly breaded and baked eggplant slices layered with a rich marinara sauce and melted mozzarella, finished with a sprinkle of Parmesan. Paired with lean, grilled chicken breast, this dish offers a perfect balance of textures and flavors—a satisfying meal that's both comforting and protein-packed.
INGREDIENTS
1 medium Eggplant (150g)
1/2 cup Marinara Sauce (125g)
1/4 cup Whole-Wheat Breadcrumbs (30g)
1/2 cup shredded Part-Skim Mozzarella Cheese (56g)
1 tablespoon grated Parmesan Cheese (7g)
3 ounces Chicken Breast (85g)
1 teaspoon Olive Oil
1 teaspoon Italian Seasoning
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Brush both sides lightly with olive oil and sprinkle with Italian seasoning.
In a shallow bowl, spread out the whole-wheat breadcrumbs. Press each eggplant slice into the breadcrumbs to ensure an even coating.
Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway, until crispy and tender.
While the eggplant bakes, season the chicken breast with salt, pepper, and a pinch of Italian seasoning. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side or until fully cooked.
Warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is crisp and chicken is cooked, layer the eggplant slices on an oven-safe dish. Spoon a thin layer of marinara sauce over the slices, then sprinkle with shredded mozzarella and a drizzle more of marinara if desired.
Broil the layered eggplant for 2-3 minutes until the cheese is bubbly and just starting to brown.
Slice the grilled chicken breast and serve it alongside the crispy baked eggplant parmesan. Top the eggplant with a sprinkle of grated Parmesan cheese.
Enjoy your balanced, protein-rich meal!