Gluten Free Chicken & Eggplant Parmesan

Was for dinner last night! I previously struggled to make a good, juicy, melt-in-your-mouth recipe, because I avoided a few steps in order to "clean" the recipe up. However, last night finally hit the spot! 

As some of you might know, I'm a vegetarian/pescatarian and my husband is a carnivore. So, when I say this was delicious, I'm speaking on behalf of whether my husband got seconds or not. I can testify that the eggplant was everything I was imagining! 

I made these recipes together, using all same ingredients. I started with the eggplant and finished with the chicken.

Here's what you'll need (half the recipe if you're doing one or the other!):

  • 5 thick chicken breasts
  • 1 medium eggplant
  • 1 bag italian panko gluten free bread crumbs (found in almost any grocery store)
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 2 cups parmesan cheese (finely ground)
  • 4 eggs
  • 2 cups mozzarella cheese

For the Sauce:

  • 8 tomatoes
  • 1 tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp garlic salt
  • fresh parsley to taste 
  1. Pre heat oven to 450. Start with your 4 eggs beat in one bowl. In a large bowl mix panko bread crumbs, parmesan cheese, garlic salt and oregano. Cut eggplant into small circles. Dip eggplant in eggs then bread crumb/cheese mixture and put into large oiled pan. Once you've finished with the eggplant, do the same with the chicken in a different oiled pan. Put chicken only in oven (20 minute increments for 1 hour)
  2. Put 6 tomatoes in hot water and boil for 15 minutes. Once done, rinse out water and put tomatoes, garlic, oregano, garlic salt and parsley in a blender and blend together. Return mixture back to sauce pan for 5 minutes. When timer on oven goes off, make a slice in the chicken (halfway) and cover with sauce (make sure to save sauce for eggplant!). Put back in the oven for 20 more minutes. 
  3. Cover the eggplant with remaining sauce and set aside. Clean up the kitchen... your work is almost done! 
  4. When the 20 minute timer goes off, cover chicken and eggplant parmesan in mozzarella and put both the chicken and the eggplant in the oven for the final 20 minutes. 
  5. Serve with this delicious greek salad for a light, high protein, low carb, gluten free dinner if you so choose!

Serve with a delicious Greek Salad for a refreshing, light side!