Meal Monday - Chicken Eggplant Parm
I’m pretty good at just throwing random sh** we have together for a meal, like this one!
Chicken Eggplant Parm over pasta
- frozen eggplant cutlets
- rotisserie chicken shredded or chopped
- tomato sauce
- pesto sauce
- mozzarella cheese
- mushrooms
- pasta optional
1. Sauté mushrooms on stovetop. Sprinkle with salt/pepper or seasoning of choice (I used garlic pepper!)
2. Place tomato sauce on bottom of baking dish. Add layer frozen cutlets.
3. Add chicken on top of eggplant.
4. Sprinkle with a thin layer of tomato sauce. Add a few dollops of pesto sauce around the pan.
5. Sprinkle with mozz to your liking.
6. Bake at 425 for 12-15 minutes.
7. Pop pasta in a bowl (optional).
8. Spoon out eggplant onto pasta, throw some mushrooms on top, voilà!
Enjoy if you make it, I’d love to hear your thoughts!
