Single-serving size

Weight Watcher’s Eggplant Parmigiana

 

• 1 egg, beaten
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 cup sliced eggplant (Japanese), ¼ inch slices
• 3 tablespoons Italian-style bread crumbs or 6 melba rounds rolled to fine crumbs
• 2 chicken tenders, cut to bite-size pieces
• 1/2 oz Parmesan cheese
• 1 can Italian style tomatoes, drained slightly

 

 

Dip eggplant into egg, then bread crumbs.  Pan fry in Teflon skillet sprayed with Pam.  Remove from skillet and reserve on warm plate.  Dip chicken in remaining egg, then in spices.  Pan fry chicken in same skillet.  Remove to warm plate.  Pour in canned tomatoes and bring to a boil on high heat.  Lower heat to simmer, then layer egg plant on top of tomatoes.  Space chicken around eggplant.  Sprinkle parmesan cheese over all.  Cover pan with lid and simmer 7 minutes.  Serve hot with a green salad.

 

Carlyn Chatfield