Eggplant Aubergine Zucchini And Chicken Parmesan Recipes

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EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]



Easy One-Pan Eggplant Chicken Dinner [VIDEO] image

Provided by Lexi

Time 25m

Yield 3

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. boneless skinless chicken breasts, diced
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)
3 cups fresh organic spinach
1 tablespoon fresh basil

Steps:

  • Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
  • Add chicken and let cook until no longer pink on the outside, about 5 minutes.
  • Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
  • Add in fresh spinach, mix and let cook until spinach wilts.
  • Garnish with fresh basil and season to taste.

Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA



Light Eggplant / Zucchini Parmigiana image

This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!

Provided by Artandkitchen

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs eggplants (and or or zucchniniI)
salt to spread over eggplant
4 tablespoons olive oil
1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
1 cup parmigiano, grated
3 cups marinara sauce (if possible with basilicum and oregano)
1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
1 tablespoon oregano

Steps:

  • Slice you eggplants or zucchini in 1/4 inch thick slices.
  • Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
  • Turn on your oven to high broil.
  • Coat with oil the eggplants or zucchini in the bowl with your hands.
  • Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
  • Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
  • Spread parmesan on it and press some cheese between the layers.
  • Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
  • Bake 30 minutes 350°F/180°C.
  • This is usually served warm but in summer it is delicious cold with some bread!

CHICKEN & EGGPLANT (AUBERGINE) PARMESAN



Chicken & Eggplant (Aubergine) Parmesan image

We love this - we used to get it as an appetizer without the chicken in our fav Italian restaurant. Serve with pasta and green salad!

Provided by tamibic

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium eggplant
1 lb chicken cutlet
1 egg
1 1/4 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
salt and pepper
olive oil

Steps:

  • Pre-heat oven to 400 degrees.
  • Spray baking pan with veg. oil.
  • Peel and slice eggplant 1/4".
  • Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
  • Dip eggplant into egg then crumb mixture.
  • Place on baking sheet drizzle with olive oil and bake for 25 minutes.
  • While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
  • Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.

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  • Teriyaki Chicken and Eggplant. Inspired by the Japanese, this dish is sure to please! Who doesn’t love the flavor of teriyaki sauce? Fresh cloves of garlic and onion make this a winning combination, plus the crushed pepper rounds out the flavor beautifully.
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