Chicken/Eggplant/Zucchini Parmesan

This recipe is so versatile and a great way to incorporate veggies into a meal. Its simple and delicious!

Chicken and Eggplant are pretty common versions, but the Zucchini is great for those veggie skeptics! Mix and match the ingredients for variety. For the healthy conscious cooks, the chicken, eggplant, or zucchini can be baked instead of fried. When making chicken Parmesan you can keep the chicken breast whole, however for a quicker meal cut the chicken into cubes. You can either bake the ingredients with mozzarella cheese and pasta sauce before serving or just mix everything together in a bowl and serve.

Ingredients:

Chicken, Eggplant, or Zucchini (Slice Eggplant or Zucchini and cube or leave chicken whole)

1 cup Italian Bread Crumbs

2 eggs

1 Tablespoon Garlic Powder

1 Tablespoon Dried Basil

2Tablespoon Parmesan cheese

Vegetable oil

1 Jar of preferred Pasta Sauce

Pasta of choice

Mozzarella Cheese

1. In mixing bowl, combine Bread Crumbs, garlic powder, basil, and Parmesan cheese. In second bowl, beat eggs. Dip chicken, eggplant, or zucchini in egg and coat with bread crumb mixture.
2. Fill skillet with oil until bottom is covered 1/4 inch. Heat. When hot, add chicken, eggplant, or zucchini and cook until golden brown (flipping at least once).
3. (If preferred) In baking dish layer pasta sauce, main ingredient of choice, and mozzarella cheese. Bake until sauce is hot and cheese is melted.
4. Cook pasta and serve.

When coming home from a long work day, I just cube my chicken and slice a zucchini then skip the baking step by mixing everything in a bowl. Definitely try all the variations! Like my dad says, "Anything will taste good with pasta sauce and cheese on it."