Miku Tanaka
Miku Tanaka
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US prisoner donated $17 to Gaza, which he earned from 136 hours of cleaning the jail, Strangers then raised $100,000 for him.US prisoner donated $17 to Gaza, which he earned from 136 hours of cleaning the jail, Strangers then raised $100,000 for him.
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Chicken and Eggplant Parmesan
Crispy Chicken and Roasted Eggplant Parmesan Bake
Ingredients:
2 boneless, skinless chicken breasts, pounded thin
1 medium eggplant, sliced into 1/4-inch rounds
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup fresh basil leaves, chopped
Salt and black pepper to taste
Olive oil, for frying and roasting
Optional: red pepper flakes, for a spicy kick
Directions:
Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in breadcrumbs mixed with half the grated Parmesan.
In a skillet over medium heat, heat olive oil and fry chicken until golden and crisp on both sides (about 4 minutes per side). Drain on paper towels.
In a large baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, then chicken. Top with more marinara, mozzarella, and the remaining Parmesan.
Bake at 375°F (190°C) for 20 minutes, or until cheese is melted and bubbly.
Garnish with chopped basil and a sprinkle of red pepper flakes, if desired. Serve hot.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes
Kcal: 610 kcal | Servings: 4 servings
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Craving something comforting and cheesy? Try this Chicken and Eggplant Parmesan – crispy, melty, and packed with Italian flavor!Chicken and Eggplant Parmesan Crispy Chicken and Roasted Eggplant Parmesan Bake Ingredients: 2 boneless, skinless chicken breasts, pounded thin 1 medium eggplant, sliced into 1/4-inch rounds 1 cup all-purpose flour 2 eggs, beaten 1 1/2 cups Italian-style breadcrumbs 1/2 cup grated Parmesan cheese 1 1/2 cups marinara sauce 1 1/2 cups shredded mozzarella cheese 1/4 cup fresh basil leaves, chopped Salt and black pepper to taste Olive oil, for frying and roasting Optional: red pepper flakes, for a spicy kick Directions: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender. Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in breadcrumbs mixed with half the grated Parmesan. In a skillet over medium heat, heat olive oil and fry chicken until golden and crisp on both sides (about 4 minutes per side). Drain on paper towels. In a large baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, then chicken. Top with more marinara, mozzarella, and the remaining Parmesan. Bake at 375°F (190°C) for 20 minutes, or until cheese is melted and bubbly. Garnish with chopped basil and a sprinkle of red pepper flakes, if desired. Serve hot. Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparm #eggplantrecipes #comfortfood #italianclassics #parmesandinner #crispychicken #homemadeitalian #cheesylayers #familyfavorites #bakedgoodness #weeknightdinner #sauceandcheese #italianbake #heartymeals #eggplantdishes #ovenbake #easyitalianfood #chickenandeggplant #onepanmeals #classiccomfortfood Craving something comforting and cheesy? Try this Chicken and Eggplant Parmesan – crispy, melty, and packed with Italian flavor!
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