Chicken Or Eggplant Parmesan Recipe
Servings: 4
Ingredients
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 143 | 60% |
| Total Fat 15.99g | 20% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 505mg | 21% |
| Potassium 84mg | 2% |
| Total Carbs 2.76g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.54g | 0% |
| Protein 20.86g | 33% |
