Lightened Chicken And Eggplant Parmesan

Lightened Chicken and Eggplant Parmesan: A Healthier Italian Classic

Experience the perfect harmony of crispy baked eggplant and tender chicken in this lightened version of a beloved Italian favorite. Furthermore, this healthier adaptation maintains all the rich flavors while cutting down on calories.

For more delicious chicken recipes, check out our chicken chimichangas with sour cream sauce or our melt-in-your-mouth chicken. Moreover, this dish pairs beautifully with various sides from our collection.

Master the Art of Lightened Chicken and Eggplant Parmesan

This healthier take on the classic Italian dish combines the best of both worlds - succulent chicken and perfectly baked eggplant. Additionally, like our popular chicken and spinach in creamy mushroom sauce, this recipe delivers incredible flavor without excess calories.

The secret lies in the baking technique and thoughtful ingredient choices. Meanwhile, if you enjoy this recipe, you'll also love our delicious chicken parmesan casserole from cleo coyle, which uses similar techniques.

Pro Tips for Perfect Lightened Chicken and Eggplant Parmesan:

1. Proper Eggplant Preparation: Salt the eggplant slices and let them rest for optimal moisture removal and texture.
2. Even Layering: Create uniform layers for consistent cooking and better presentation.
3. Cheese Selection: Use a combination of part-skim mozzarella and Parmesan for the perfect balance.
4. Temperature Control: Monitor your oven carefully to achieve the ideal golden-brown crust.
5. Resting Time: Allow the dish to rest briefly before serving to maintain its structure.

Lightened Chicken and Eggplant Parmesan Recipe:

• Preparation time: 30 minutes (plus 20-30 minutes for eggplant preparation)
• Cooking time: 45 minutes
• Servings: 6
• Equipment: Baking sheets, mixing bowls, 9x13 baking dish

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 3 cups cooked chicken breast, shredded
• 2 cups low-sodium marinara sauce
• 1 cup part-skim ricotta cheese
• 1 ½ cups part-skim mozzarella cheese, shredded
• ½ cup Parmesan cheese, freshly grated
• 2 large eggs, beaten
• 1 cup whole wheat breadcrumbs
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste
• Olive oil cooking spray
• Fresh basil for garnish

Directions:

1. Prepare Eggplant: Place eggplant slices on paper towels, sprinkle with salt, and let stand for 20-30 minutes to release moisture. Then, pat dry thoroughly.
2. Season and Coat: Preheat oven to 400°F. Mix breadcrumbs with Italian seasoning and garlic powder. Dip eggplant slices in beaten egg, then coat with seasoned breadcrumbs.
3. Bake Eggplant: Arrange on baking sheets sprayed with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown.
4. Layer Assembly: Reduce oven to 375°F. In a baking dish, spread ½ cup marinara sauce, then layer:
   • Half the baked eggplant
   • Half the shredded chicken
   • Half the remaining marinara
   • All the ricotta
   • Half the mozzarella and Parmesan
   • Sprinkle of oregano and basil
   • Repeat layers, ending with cheese
5. Final Bake: Cover with foil and bake for 25 minutes. Remove foil and bake additional 10-15 minutes until bubbly and golden.
6. Rest and Serve: Let stand for 10 minutes before serving. Garnish with fresh basil.

Storage Solutions:

• Refrigeration: Store in an airtight container for up to 4 days
• Freezing: Wrap portions tightly and freeze for up to 3 months
• Reheating: Warm in a 350°F oven until heated through

This Lightened Chicken and Eggplant Parmesan delivers all the satisfaction of the classic version with fewer calories. Meanwhile, the combination of crispy eggplant, tender chicken, and melted cheese creates a dish that's both nutritious and delicious. Perfect for family dinners or entertaining guests, this healthier adaptation proves that comfort food can be both satisfying and mindful of your dietary goals.

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