Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Grilled Eggplant Chicken Parmesan
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 37 g
- Cholesterol
- 111 mg
- Sodium
- 471 mg
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 37 g
- Cholesterol
- 111 mg
- Sodium
- 471 mg
Ingredients
Directions
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13m
Easy
CLASS
- Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with parchment.
- Heat a grill pan over medium-high heat. Sprinkle the eggplant with some of the salt and pepper.
- Combine the olive oil and balsamic vinegar in a small bowl and brush half of the mixture on one side of the eggplant.
- Working in batches if necessary, arrange the eggplant brushed-side down in a single layer and cook until you get nice grill marks on the bottom, about 2 minutes. During this time, brush the top of the eggplant with the remaining vinegar mixture. Flip and repeat the grilling on the other side, about 2 minutes. Set aside.
- Arrange 2 of the eggplant slices in the prepared baking dish. Top with 1/4 each of the tomatoes and oregano; season with some of the salt and pepper. Top with 1 of the chicken breasts, then sprinkle with 1/4 each of the mozzarella and Parmesan. Repeat these layers, ending with the Parmesan.
- Bake until the cheese is browned and the chicken is cooked through, 20 to 30 minutes. Let stand for 5 minutes before serving.
