Eggplant Chicken Parmesan #glutenfree
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Ingredients

  • 20 minutes
  • 400 degrees
  • Eggplant Chicken Parmesan
  • 1 small eggplant, trimmed and cut into 6 slices about 1/4-inch thick
  • 1 tsp dried Italian seasoning
  • Olive oil, for spraying
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup GF all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup GF rice chex-type cereal, finely crushed
  • 3 tbsp Parmesan cheese, grated and divided
  • 4 skinless boneless thin-cut chicken breasts cutlets
  • 2-3 tbsp olive oil
  • 3/4 cup spicy marinara sauce
  • Italian Seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage

Instructions

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