This healthier take on eggplant Parmesan uses chicken meatballs and lighter ingredients to produce a dish that doesn't skimp on Italian-inspired, hearty, cheesy flavor.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
325 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Thaw meatballs and cut into pieces.
Step 3
Pour milk into a shallow bowl and bread crumbs onto an 8x10-inch piece of waxed paper. Set both next to a cutting board.
Step 4
Peel and slice eggplant into 1/2-inch slices. Coat each slice of eggplant by dipping both sides in milk and then in bread crumbs.
Step 5
Spread a thin layer of pasta sauce in the bottom of a casserole pan (size will depend on how big your eggplant is.) Place one layer of eggplant rounds on top of sauce. Top with about 1/3 of the mozzarella and 1/3 of the meatballs. Repeat with another layer of pasta sauce, eggplant, mozzarella, and chicken. Repeat if you still have eggplant left. Finish with a thin layer of pasta sauce, cheese, and sprinkle with Parmesan cheese.
Step 6
Cover and bake in the preheated oven until golden and bubbly, 20 to 30 minutes.
Step 7
Heat skillet over medium heat until hot. Spray with cooking spray, then place eggplant slices into the pan; you may need to work in batches so you don't overcrowd the pan. Brown on each side and cook until eggplant becomes tender, 8 to 10 minutes. You can set aside the cooked pieces as you work, it doesn't matter if they get cold while you put more in the pan to brown.
