Ingredients
Eggplant Parmesan Eggplant, sliced 1 egg 1 cup Panko Break crumbs ½ cup Shredded Parmesan cheese 1 Tbsp. Italian Seasoning 1 tsp. Garlic Powder ¼ tsp. Cayenne Pepper Salt and Pepper | Vodka Sauce Chicken 1 jar vodka sauce 1 onion, chopped 4-5 cloves of garlic, minced Bell pepper, sliced Mushrooms, sliced 1 can Fire Roasted Italian Style Tomatoes 1 Tbsp. Italian seasoning ½ tsp. Crushed red pepper (it’s not too spicy) Salt and pepper |
Eggplant preparation
Slice eggplant lengthwise, you should get 4-6 sliced per eggplant depending on thickness. Whisk egg in a bowl with a dash of salt. In a separate bowl combine panko breadcrumbs, Parmesan cheese, and seasonings; stir well. Dip eggplant into egg; make sure it is coated on both sides then into bread crumbs. You may have to spoon breadcrumbs on top of each eggplant if you have leftover breadcrumbs. Place breaded eggplant on a parchment lined baking sheet and bake for 20 minutes at 350 degrees.
Vodka Sauce
Thinly slice chicken before cooking. Sear chicken in a large skillet over medium high heat until white. Add onions, garlic, bell pepper, and mushrooms. Reduce heat to medium and continue cooking, stirring frequently, for 3-5 minutes or until you begin to smell the vegetables, especially the garlic. Add vodka sauce, canned tomatoes (juice included), and seasonings (salt and pepper to taste). Stir well to combine. Allow to simmer over medium low heat for 10 minutes.
To Serve
Place eggplant slice on a plate, cover with vodka sauce and sprinkle with extra Parmesan cheese.
Slice eggplant lengthwise, you should get 4-6 sliced per eggplant depending on thickness. Whisk egg in a bowl with a dash of salt. In a separate bowl combine panko breadcrumbs, Parmesan cheese, and seasonings; stir well. Dip eggplant into egg; make sure it is coated on both sides then into bread crumbs. You may have to spoon breadcrumbs on top of each eggplant if you have leftover breadcrumbs. Place breaded eggplant on a parchment lined baking sheet and bake for 20 minutes at 350 degrees.
Vodka Sauce
Thinly slice chicken before cooking. Sear chicken in a large skillet over medium high heat until white. Add onions, garlic, bell pepper, and mushrooms. Reduce heat to medium and continue cooking, stirring frequently, for 3-5 minutes or until you begin to smell the vegetables, especially the garlic. Add vodka sauce, canned tomatoes (juice included), and seasonings (salt and pepper to taste). Stir well to combine. Allow to simmer over medium low heat for 10 minutes.
To Serve
Place eggplant slice on a plate, cover with vodka sauce and sprinkle with extra Parmesan cheese.