Chicken Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken Eggplant Parmesan features breaded chicken breast and eggplant topped with marinara sauce and fresh mozzarella, then air-fried or baked. It's high-protein, lighter than traditional parmesan, and combines the best of both Italian classics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups diced eggplant (from 1 small, peeled and diced 1/4-inch)
- 2 cups marinara sauce (homemade or good quality, such as Delallo)
- 1/2 teaspoon kosher salt
- 4 small organic boneless skinless chicken breasts (6 oz each)
- 1 large egg (beaten)
- 1 cup seasoned panko
- 6 ounces fresh mozzarella (sliced very thin)
- 1/4 cup fresh basil (chopped)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1265mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1150mg
- Calcium
- 221mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.