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Recipe
Chicken Or Eggplant Parmesan Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 312g | |
| Calories 943 | |
| Calories from Fat 600 | 64% |
| Total Fat 68.22g | 85% |
| Saturated Fat 39.31g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 385mg | 128% |
| Sodium 2223mg | 93% |
| Potassium 285mg | 8% |
| Total Carbs 7.23g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.06g | 2% |
| Protein 73.76g | 118% |
Ingredients Convert Measures
- 6 or possibly 8 boneless fillets or possibly 1 eggplant, sliced
- 1 lg. jar (or possibly equivalent homemade) pasta sauce
- 1/2 c. grated Parmesan cheese
- 2 c. shredded Mozzarella cheese
- Italian bread crumbs
- 1 egg
- Veg. oil
Directions
- Dip chicken or possibly eggplant in egg and then into the bread crumbs. Fry in a small amount of oil till browned. Remove from pan and drain on paper towel.
- Line the bottom of a large glass baking dish with sufficient sauce to cover the bottom. Place chicken fillets or possibly eggplant slices in baking dish. Top each piece with Parmesan cheese and then spoon sauce proportionately over each piece.
- For Chicken: Bake at 350 degrees for about 1 hour.
- For Eggplant: Bake at 350 degrees till warm in center of dish.
- Remove from oven and top with Mozzarella. Return to oven till the cheese is melted. Top with more Parmesan. Serve with spaghetti or possibly other favorite pasta. Serves 4 to 6 persons.
