Eggplant Parmesan With Chicken Meatballs Recipes

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CHICKEN AND EGGPLANT PARMESAN



Chicken and Eggplant Parmesan image

A version of this recipe was emailed to me. This is my modified version of 2 great dishes combined to make 1 fantastic meal.

Provided by PaulaG

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

4 crosswise slices eggplants, 1/2 inch thick, peeled
1 egg
1 egg white
1 tablespoon water
1/2 cup plain breadcrumbs
2 tablespoons parsley
1 tablespoon grated parmesan cheese
3/4 teaspoon italian seasoning
2 (4 ounce) chicken breasts
2 teaspoons olive oil
2/3 cup marinara sauce, warmed (I used Marinara Sauce / Spaghetti Sauce Via Bari, Italy.)
parmesan cheese

Steps:

  • Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
  • In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
  • Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done.
  • While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick.
  • Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats.
  • Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
  • To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.

EGGPLANT PARMESAN WITH CHICKEN MEATBALLS



Eggplant Parmesan with Chicken Meatballs image

This is awesome, easy, and healthy! You can make easy adjustments like browning some ground turkey or chicken to add to the sauce if you don't have healthy frozen meatballs or omitting meat altogether for vegetarians.

Provided by Elise

Time 1h20m

Yield 4

Number Of Ingredients 8

½ (1 pound) package frozen chicken meatballs
2 tablespoons skim milk
½ cup Italian-seasoned bread crumbs
1 large eggplant
cooking spray
2 cups light spaghetti sauce
4 ounces fresh mozzarella cheese, cubed
2 tablespoons grated Parmesan cheese

Steps:

  • Thaw meatballs and cut into pieces.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour milk into a shallow bowl and bread crumbs onto an 8x10-inch piece of waxed paper. Set both next to a cutting board.
  • Peel and slice eggplant into 1/2-inch slices. Coat each slice of eggplant by dipping both sides in milk and then in bread crumbs.
  • Heat skillet over medium heat until hot. Spray with cooking spray, then place eggplant slices into the pan; you may need to work in batches so you don't overcrowd the pan. Brown on each side and cook until eggplant becomes tender, 8 to 10 minutes. You can set aside the cooked pieces as you work, it doesn't matter if they get cold while you put more in the pan to brown.
  • Spread a thin layer of pasta sauce in the bottom of a casserole pan (size will depend on how big your eggplant is.) Place one layer of eggplant rounds on top of sauce. Top with about 1/3 of the mozzarella and 1/3 of the meatballs. Repeat with another layer of pasta sauce, eggplant, mozzarella, and chicken. Repeat if you still have eggplant left. Finish with a thin layer of pasta sauce, cheese, and sprinkle with Parmesan cheese.
  • Cover and bake in the preheated oven until golden and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 36.8 g, Cholesterol 68.5 mg, Fat 10.7 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 4.8 g, Sodium 868.5 mg, Sugar 9.1 g

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 eggplants
4 eggs
1 cup olive oil
1 tablespoon chopped garlic
6 leaves chopped fresh basil
1/4 cup white wine
3 cups your favorite marinara sauce
12 slices provolone
12 tablespoon grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Slice the eggplants into twelve 1/2-inch-thick slices (total), then stack them on top of each other and cut off the eggplant skins. (Cut your slices first, then the skin, so that you don't cut too much eggplant flesh off.)
  • Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Take the eggplant slices from the egg wash and saute 6 slices in each pan until golden brown on each side. Once you flip the slices over, poke a couple of holes with a fork in the eggplant. Then hold the eggplant to one side of the pan and drain the oil out of each pan. Add the garlic and basil to each pan. Add 2 ounces white wine to each pan. Then add 12 ounces marinara sauce to each pan. Turn down the heat to a simmer. Turn the eggplant slices in the saute pans, making sure the sauce is on the bottom and the eggplant remains on top. Top each slice with 1 slice of provolone. Add 1 tablespoon Parmesan to each eggplant slice. Add a pinch of chopped parsley to each pan. Then cover to melt everything together. Then plate. When plating, take the eggplant out first, making sure the cheese stays on top. Surround the plated eggplant with the remaining sauce in the pan.

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA



Chicken Parmesan Meatballs with Soft Polenta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground chicken
1 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan
1/2 cup plain breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, grated
1 large egg
1/2 medium yellow onion, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for the pan
2 cloves garlic, sliced
1 sprig fresh oregano
1/2 medium yellow onion, diced
One 28-ounce can tomato puree
Kosher salt and freshly ground black pepper
8 ounces sliced fresh mozzarella
Soft Polenta, recipe follows
1/4 cup freshly grated Parmesan
Torn fresh basil leaves, for serving, optional
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
  • Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
  • Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
  • For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
  • For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
  • (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
  • Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

CONTEST-WINNING EGGPLANT PARMESAN



Contest-Winning Eggplant Parmesan image

Because my recipe calls for baking the eggplant instead of frying it, it's much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. -Laci Hooten, McKinney, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 large eggs, beaten
2-1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce

Steps:

  • Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 912mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 9g fiber), Protein 18g protein.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

EGGPLANT PARMESAN



Eggplant Parmesan image

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. -Donna Wardlow-Keating, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Additional basil, optional

Steps:

  • Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack., Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.

Nutrition Facts : Calories 275 calories, Fat 21g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.

EGGPLANT "MEAT"BALLS RECIPE BY TASTY



Eggplant

Here's what you need: water, eggplant, water, small onion, celery, garlic, whole wheat breadcrumbs, grated parmesan cheese, fresh parsley, fresh basil, dried oregano, salt, pepper, egg

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 water, or cooking oil
1 eggplant, cut into 1-in (2-cm) cubes
1 water, or vegetable broth, as needed
1 small onion, diced
1 stalk celery
3 cloves garlic, minced
1 cup whole wheat breadcrumbs
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 egg

Steps:

  • In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
  • To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
  • Preheat oven to 375°F (190°C).
  • Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
  • Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
  • To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
  • Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
  • Bake for 20 minutes, or until golden, flipping halfway.
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 52 grams, Fat 5 grams, Fiber 6 grams, Protein 12 grams, Sugar 10 grams

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN



Easy Chicken Eggplant (Aubergine) Parmesan image

This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.

Provided by GrandmaIsCooking

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast (thin sliced)
1 medium eggplant (approximately 1 pound)
1/3 cup Italian breadcrumbs
3/4 lb mozzarella cheese, sliced thin
1 (26 ounce) jar marinara sauce (approximately 3 cups)
1/4 lb parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Peel and slice eggplant.
  • Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
  • Line bottom of 13x9 inch baking dish with the chicken breast slices.
  • Cover chicken with the eggplant slices.
  • Sprinkle breadcrumbs over eggplant.
  • Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
  • Pour marinara sauce over cheese.
  • Sprinkle Parmesan cheese over top.
  • Bake for 30-40 minutes at 350 degrees.

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From myrecipes.com


BAKED EGGPLANT MEATBALL PARMESAN - DRUGSTORE DIVAS
2021-09-11 Roll the eggplant mixture into two dozen meatballs. Chill for at least 1 hour. Fill the bottom of a casserole dish with the eggplant meatballs. Bake them a 425 for 7 minutes. Slice the two remaining garlic cloves and put a piece on top of each meatball. Bake another 3 minutes. Top the eggplant meatballs with the marinara sauce.
From drugstoredivas.net


EGGPLANT MEATBALLS - RECIPES | PAMPERED CHEF US SITE
Transfer to a large bowl and let cool slightly. Place the eggplant in a food processor and pulse a few times until roughly chopped. Return to the bowl, add the breadcrumbs, Parmesan, eggs, garlic, and basil; mix until combined. Spray the trays of the Deluxe Air Fryer with oil. Form the eggplant mixture into 22–26 balls and place on the trays.
From pamperedchef.com


TOP SUGGESTIONS FOR PARMESAN
Coat the chicken (one at a time) in the following order: 1). Coat entirely in the egg wash, 2). place in the parmesan coating, ensuring both sides are well coated, 3). Set aside on a staging platter. Heat a large frying pan/skillet on medium/high heat. Add 3 tablespoons of avocado oil.
From therecipes.info


CHICKEN PARMESAN MEATBALLS - CULINARY HILL
2020-08-30 To reheat, add frozen meatballs straight to your favorite sauce and reheat over medium heat until heated through, about 10 to 15 minutes. Slow cooker: Add the browned meatballs to a slow cooker and top with the tomato sauce ingredients. Give everything a gentle stir. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
From culinaryhill.com


ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
2020-11-26 To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant, then stand it …
From cookieandkate.com


CHICKEN AND EGGPLANT PARMESAN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chicken And Eggplant Parmesan are provided here for you to discover and enjoy. Healthy Menu. Zucchini Main Dish Recipes Healthy Healthy English Muffin Pizza Recipe Healthy Pizza For Kids Healthy …
From recipeshappy.com


HOW TO MAKE EGGPLANT OR CHICKEN PARMESAN - A LITTLE AND A LOT
2019-11-05 Add more oil to the pan if necessary. Preheat the oven to 350 degrees. Ladle about ¼ cup of marinara sauce into the bottom of a 9x13-inch baking dish and spread it around to coat the bottom of the pan. Lay ⅓ of the eggplant slices on one side of the pan, and ⅓ of the chicken slices on the other side of the pan.
From alittleandalot.com


EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE!
2019-01-10 Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
From fifteenspatulas.com


EGGPLANT PARMESAN RECIPES | ALLRECIPES
Quick Eggplant Parmesan. Rating: 4.5 stars. 137. This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the …
From allrecipes.com


FRIED EGGPLANT PARMESAN - PEAR TREE KITCHEN
2020-11-27 Spray a baking sheet with baking spray. Set aside. In a large bowl, combine flour, breadcrumbs, and adobo seasoning. Peel eggplant and slice into 1/2 to 1-inch slices. Immediately coat eggplant slices with bread crumb mixture to avoid browning. In a small bowl, whisk eggs with ½ cup of water.
From peartreekitchen.com


EGGPLANT MEATBALLS - LEXI'S CLEAN KITCHEN
2020-07-29 Transfer eggplant to a bowl and add in the garlic, almond flour, parmesan cheese (if using), egg, olive oil and spices. Mix well. Using a cookie scoop or a spoon, scoop out about 2 tablespoons of mixture and gently form into a bowl. The mixture is soft, but can easily be shaped.
From lexiscleankitchen.com


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