Chicken & Eggplant (Aubergine) Parmesan Recipe

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Ingredients:

Serving

Directions:

Pre-heat oven to 400 degrees.
Spray baking pan with veg. oil.
Peel and slice eggplant 1/4 .
Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
Dip eggplant into egg then crumb mixture.
Place on baking sheet drizzle with olive oil and bake for 25 minutes.
While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	657.57 Kcal (2753 kJ)
Calories from fat	271.8 Kcal
		% Daily Value*
Total Fat	30.2g	46%
Cholesterol	110.17mg	37%
Sodium	1881.07mg	78%
Potassium	994.56mg	21%
Total Carbs	57.31g	19%
Sugars	12.6g	50%
Dietary Fiber	8.9g	36%
Protein	38.49g	77%
Vitamin C	10.2mg	17%
Iron	4.5mg	25%
Calcium	546.6mg	55%

Amount Per 100 g
Calories	160.54 Kcal (672 kJ)
Calories from fat	66.36 Kcal
		% Daily Value*
Total Fat	7.37g	46%
Cholesterol	26.9mg	37%
Sodium	459.25mg	78%
Potassium	242.81mg	21%
Total Carbs	13.99g	19%
Sugars	3.08g	50%
Dietary Fiber	2.17g	36%
Protein	9.4g	77%
Vitamin C	2.5mg	17%
Iron	1.1mg	25%
Calcium	133.5mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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