EGGPLANT ALFREDO
Make and share this Eggplant Alfredo recipe from Food.com.
Provided by Dr. Paul
Categories Free Of...
Time 1h
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in medium skillet on medium.
- Thinly slice onion and add to oil.
- Peel eggplant and cut into 1/2" cubes then add to the sauteeing, partially carmelized onion.
- Add cubed leftover chicken. (Entirely optional. Use none or more at your preference).
- Coarsely chop red (or green) pepper and add to pan.
- Slice mushrooms and add.
- Stir it all together as you make additions so it doesn't burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy.
- Let the sauce heat and bubble while grating the Swiss (or Jarlsburg) cheese.
- Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika.
- Do not cover. Bake at 350° for 40 minutes.
- Serve with s tossed green salad.
Nutrition Facts : Calories 219.6, Fat 14.3, SaturatedFat 5.1, Cholesterol 32.7, Sodium 59.6, Carbohydrate 12.2, Fiber 5.5, Sugar 5.2, Protein 12.7
EGGPLANT CHICKEN
Make and share this Eggplant Chicken recipe from Food.com.
Provided by Michelle Berteig
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
- Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
- Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.
CHICKEN AND EGGPLANT ALFREDO
Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner.
Provided by DB5OHH
Categories Pan Fried Chicken Breasts
Time 2h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
- Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
- Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
- Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.
Nutrition Facts : Calories 1523.2 calories, Carbohydrate 47.8 g, Cholesterol 190.3 mg, Fat 129.2 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 29.6 g, Sodium 1786.8 mg, Sugar 11 g
CHICKEN AND EGGPLANT ALFREDO
Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner.
Provided by DB5OHH
Categories Pan Fried Chicken Breasts
Time 2h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
- Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
- Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
- Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.
Nutrition Facts : Calories 1523.2 calories, Carbohydrate 47.8 g, Cholesterol 190.3 mg, Fat 129.2 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 29.6 g, Sodium 1786.8 mg, Sugar 11 g
CHICKEN WITH EGGPLANT
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
- Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
- Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
- Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
- Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
- Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
- Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
- Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1583 milligrams, Sugar 8 grams, TransFat 0 grams
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