Ingredients

  • 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
  • 1 whole egg
  • 1 egg white
  • 1 tablespoon water or milk
  • 2/3 cup seasoned bread crumbs
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • 1 pound skinless, boneless chicken breasts (about 4)
  • 2 teaspoons vegetable oil
  • 1 teaspoon minced garlic
  • 1/2 cup tomato pasta sauce
  • 1/2 cup grated mozzarella cheese


Directions

  1. Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
  2. In a small bowl, whisk together whole egg, egg white and water. On plate stir together bread crumbs, parsley and Parmesan. Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on prepared pan and bake for 20 minutes, or until tender, turning once.
  3. Meanwhile, pound chicken breasts between slices of waxed paper to 1/4-inch thickness. Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture. heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.
  4. Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice. Spread another 1 tablespoon of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.


Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 325
Fat: 11 grams
Sodium: 924 milligrams
Cholesterol: 127 milligrams
Protein: 35 grams
Carbohydrates: 19 grams

Diabetic Exchanges

1 Starch, 1 Vegetable, 4 Lean Meat

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Book Title: The Best Diabetes Cookbook