Sunday, June 6, 2010
Chicken/Eggplant Parmesan (prevention)
1 lg. eggplant cut in ¼”-thick pieces, or enough chicken pieces to fill a 9x13 pan
1 ½ Tbs. olive oil (or dip in milk)
¼ tsp. garlic salt
1 c. Italian bread crumbs (2 c. whole croutons then crush in blender)
1 ¾ c. spaghetti sauce (I like to use whole big bottle for more sauce)
1 jar (13 oz) roasted red peppers drained, or better fresh red peppers (3/4 large one)
1-2 c. shredded mozzarella cheese
¼ grated Parmesan cheese
Preheat the broiler. Brush eggplant or chicken slices with olive oil (milk). Coat each slice with the breadcrumbs and garlic salt. Broil about 4 to 5” from the heat, 5 min. on each side (check to make sure they're not burning!)
Remove from the oven, set aside, and set the oven temperature to 325 F.
Combine sauce with red peppers, spread ¼ cup of the sauce on the bottom of a 13” x 9” baking dish. Top with eggplant/chicken slices and add the remaining sauce. Sprinkle with the cheeses.
Bake for 40 minutes, or until cooked through and the cheese is browned.
I like to serve it over noodles.
This is another one of my most favorite meals (that my mom introduced me to)!!! I love it better than restaurant chicken parmesans because it's not greasy. YUMMY YUMMY!