Eggplants stuffed with Chicken Parmesan. A twist to the classic stuffed eggplant and this takes it from just being a side to a main dish.
It’s such a quick procedure, little cooking time as it bakes, just 10 minutes of prep work is all it takes.
- 3 small eggplants
- 2small tomatoes chopped
- 1chicken breast cubed
- 1small onion chopped
- 2tablespoons olive oil
- 2 cloves garlic chopped
- 1/4 teaspoon salt
- 1/2teaspoon ground pepper
- 1/2 cup cheese grated
- Handful parsley chopped
Halve eggplants lengthwise, cut out the flesh from skin. Scoop out the flesh and roughly chop. Bake shells at 180° C for 15 minutes
Heat oil in a pan over medium heat. Sauté onions until browned. Add chicken cubes and sauté. Add garlic and cook stirring frequently, until soft 3 to 5minutes.Add chopped eggplant and cook stirring frequently, until starts to become soft. Add chopped tomatoes and season with salt & pepper .Remove from heat.
Fill the eggplants with stuffing and sprinkle cheese on top and bake for about 25 minutes.
You can obviously increase portions to suit you. hope you love it as much as I do.