Eggplant-Chicken Sandwich

Eggplant recipe: Eggplant-Chicken Sandwich

This eggplant recipe is a fun take on chicken parmesan. It looks great and tastes even better. This eggplant recipe is a spin on chicken parmesan. Best of all, this eggplant recipe has all of the favor and none of the fat!
Prep: 5 min | Cook: 20 min | Serves 4 | Level: Easy
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1 medium sized eggplant, sliced into 8 pieces
2 tbs of olive oil
1 lb of chicken breast, cut into 4 pieces
pinch of salt
pinch of black pepper
3 tomatoes, diced
½ tsp of dried basil
½ tsp of dried cilantro
½ tsp of dried oregano
½ tsp of black pepper
2 garlic cloves, smashed


  1. Preheat oven to 350℉.
  2. Brush eggplant slices with olive oil.
  3. Lightly season the chicken breast with salt and black pepper.
  4. Place the eggplant slices and the chicken breast on different baking pans and place in the oven for about 20 minutes or until done.
  5. In a saucepan, add the tomatoes, basil, cilantro, oregano, black pepper, garlic, and a pinch of salt and heat on medium heat, covered.
  6. Allow the tomato mixture to simmer, while stirring occasionally. Allow to cook for about 15 minutes or until tomatoes are broken down.
  7. Make four sandwiches by stacking in this order: eggplant slice, chicken breast, eggplant slice, and tomato sauce.
  8. Serve topped, lightly with low-fat shredded cheese.
Calories Fat (G) Sodium (MG)
Total 946.0 35.2 421.0
Amount Per Serving 236.5 8.8 105.3
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