- 1 1/2 c. crushed tomatoes
- 1/3 c. basil
- 2 cloves of garlic, chopped
- 1 TBS red wine vinegar
- 1 egg
- 1 TBS water
- 1 c. bread or cracker crumbs
- 1 tsp oregano
- 1/4 c. grated Parmesan cheese
- 4 chicken breasts, cut in halves
- 1 c. mozzarella cheese
First, preheat the oven to 375.
For the sauce, blend the tomatoes, basil, garlic and vinegar and heat on a stove. You can also use any other marinara recipe or even premade marinara from a jar. It’s all good, ’cause it’s marinara sauce.
For the breading, you’ll beat an egg (I usually end up using two, and to lower calories you can leave out the yolks), and leave in a shallow bowl. Then, in another shallow bowl (I find that those really shallow long tupperware work really well, because you can put the lid on and shake to stir it up.) combine the crumbs, orgeano, and 1/4 c. Parmesan. Leave there and then slice the eggplant into 1/4″ slices. I personally like to chop off some of the skin, but you don’t have to. Then coat the slices in the egg, then the bread crumbs, then lay on a greased baking sheet.
Bake for 15 minutes, then flip. Then bake for 10 minutes, sprinkle on mozzarella, let it melt in the oven for the last 5 minutes.
I eat it with pasta because the eggplant isn’t super filling, but either way, serve with marinara!
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