Happy Tuesday everyone! Today I am linking up with Lake Shore Runner for the first time for Tried it Tuesday!
On Sundays I always spend the day with my family and we enjoy Sunday Dinner together. This past Sunday my mom had chicken and asked me to come up with something for dinner. I love cooking for people and coming up with new recipes off the top of my head!
So I decided to try out a healthier eggplant/chicken parm!
Ingredients: Package of chicken, two cans of diced tomatoes, ziti, shredded mozzarella cheese, olive oil, two eggplants, and seasonings (garlic powder, parsley, basil, salt, and pepper).
First: Slice the eggplant into thin slices and lay them out on a pan. Spray with cooking spray and sprinkle with salt and pepper. Roast in the oven at 350 for 20-30 minutes.
Second: in a pan cook the chicken with olive oil, salt and pepper.
Third: After the chicken has cooked add in two cans of diced tomatoes and seasoning.
Fourth: In a rectangle baking pan spoon some of the tomato mixture into the bottom of the pan. Then put a layer of eggplant, then some more tomato, then sprinkle shredded cheese, then add some chicken and tomato, another layer of eggplant, and keep going. Put a good layer of mozzarella on the top.
Fifth: Bake all together for about 15-20 minutes at 350, once the cheese is all melty to your liking. Meanwhile, boil and cook the ziti.
There you have it:
Serve over the ziti and sprinkle parmesan cheese:
It was so delicious and a healthier version than the breaded and fried eggplant/chicken parm. We got in some great veggies with the eggplant and diced tomatoes. We also used Trader Joe’s Lite Shredded Mozzarella.
It was a tasty, easy and quick meal to make! Definitely could be used for a week night meal! I’m so glad I tried out this “idea” I had in my head and served my family and healthy and delicious meal!