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

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Starch, 1 Vegetable, 4 Lean Meat



Book Title: The Best Diabetes Cookbook

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.