Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups

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rollups have to be either tied with string or fastened with toothpicks or they will fall apart.
chunky eggplant in a rolled up chicken breast is unappetizing,in my opinion,as is asparagus. too many competing flavors,so you don't know what you are eating.
you can slice thinly the eggplant,brush with oil and broil for a few minutes. then wrap up the cutlets with sliced eggplant inside.
then dredge in beaten egg and roll in flavored crumbs, once. fry the tied up chicken,turning once, until lightly browned,five minutes or so, on low light.
you can eat this now, or add sauce and mozzarella crumbled, cover pan and cook until cheese is melted.
eat asparagus on the side.no need for anything else.

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I made this and I added my special touch. It was very good. I used fresh apsargus out of my garden and fresh "basil" and oregano. I doubled up on the fresh herbs. I also added a little cheese bread and olive oil topping. It came out great.

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i found this dish just o.k. not too much flavor. i wont make it again but if i did i would probably not use canned asparagus, but fresh, the canned was way too mushy and when the salt was added to the mixture i found it was a little to salty.. i would use feta cheese and sun tomatoes dried as well. BUT sorry to say i took it out of my recipe box......

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I prepared this dish for our 'Wed. Nite Group' just last nite & they haven't stopped raving about it yet. I had to quad. the recipe but, it turned out fabulous!!!

I did use fresh asparagus & cooked it w/ the eggplant & added some garlic. I also used my homemade sauce instead of prepared.

Had a few say they have never had such great chicken--will definetly be using this recipe again!!

Thanx

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I made this tonight for my family with great success. Like a previous reviewer, I did not bread it, though I did lightly fry it in a pan prior to placing in the oven. Toothpicks (just one per roll were needed to hold them in rolls and the sear (with canola oil and butter helped to solidify the insides enough to keep it inside the rolls for baking. Even my 8 year old son professed it to be excellent eats. The extra work was absolutely worth it.
Oh, I added 2 cloves of fresh crushed garlic to the tomato sauce as well.

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I have made this twice. The first time I followed the recipe and the second time I did not bread and fry it to cut down on some of the carbs and fat and it was still great!

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The first time I made this recipe for supper, my husband and sons pleaded with me to make it again for lunch the next day!!!

Since then it has been a monthly favorite!