30-Minute Gluten free Chicken and Eggplant Parmesan
I hate having to choose between chicken parm and eggplant parm, so with this dish you get both! This chicken and eggplant parmesan combines two of the most iconic Italian-American dishes into one simple, 30-minute, one pan meal. This easy recipe also makes both dishes gluten free!
Ingredients
- 2 chicken breasts
- 1 eggplant
- 2 eggs
- 1 cup gluten-free breadcrumbs italian seasoned
- Salt and pepper to taste
- 32 oz marinara sauce or tomato sauce
- 1 cup low fat shredded mozzarella cheese or dairy free option
Optional Toppings:
- Fresh basil or a drizzle of pesto sauce
Instructions
- Add one egg to a small bowl. Beat. Set aside.
- Add the gluten-free breadcrumbs to another bowl.
- Dip chicken in the egg, then coat with breadcrumbs. Season with salt and pepper.
- Air fry the chicken on 350 for 10-15 minutes until full cooked.
- Repeat the same process with the eggplant.
- Preheat oven to 350°F (175°C).
- Spread a layer of marinara sauce in the bottom of a large skillet.
- Arrange a layer of breaded eggplant over the sauce.
- Top with more sauce and a layer of mozzarella cheese.
- Place the breaded chicken on top.
- Top with more sauce and a layer of mozzarella cheese.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Nutrition
Calories: 397kcalCarbohydrates: 37gProtein: 40gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 172mgSodium: 1414mgPotassium: 1408mgFiber: 8gSugar: 13gVitamin A: 1297IUVitamin C: 20mgCalcium: 281mgIron: 3mg
Tried this recipe?Let me know how it was!