Recipe Eggplant Chicken Parmesan

Chicken vegetable lasagna coat a dutch oven with.

Recipe eggplant chicken parmesan. Coat both sides of the eggplant with 2 1 2 tablespoons of the oil and sprinkle with 1 2 teaspoon of the salt and 1 4 teaspoon pepper. Peel and slice eggplant. Return to the oven and bake until the cheese is melted and lightly browned 15 to 20 minutes.

Preheat oven to 350 degrees fahrenheit. With 1 3 of parmesan cheese 1 3 of mozzarella cheese. Now take your cutlets of chicken pork or veal or your slices of eggplant cauliflower or zucchini and start sending them down the line of bowls.

Lay 1 3 of the eggplant slices on one side of the pan and 1 3 of the chicken slices on the other side of the pan. Coat both sides of the eggplant with 2 1 2 tablespoons of the oil and sprinkle with 1 2 teaspoon of the salt and 1 4 teaspoon pepper. Stir in eggplant zucchini green pepper chicken tomatoes oregano salt and.

Grate freshly grated parmesan cheese over all and serve. Turn off the broiler and heat the oven to 425. Broil turning once until browned about 5 minutes per side.

Preheat the oven to 350 degrees. Ladle about 1 4 cup of marinara sauce into the bottom of a 9 13 inch baking dish and spread it around to coat the bottom of the pan. Cover chicken with the eggplant slices.

Arrange the eggplant in a single layer on a large baking sheet. When warm place the chicken in the pan and cook 4 minutes or until lightly browned turn and cook other side for 4 minutes. First coat each in flour and shake off any.