1 ½ cups eggplant (540 g), diced, (about half a small eggplant)
1 cup crushed tomato (260 g), with juice
1 slice fresh mozzarella cheese
1 tablespoon fresh basil, chopped
Nutrition Info
Calories 741
Fat 25g
Carbs 61g
Fiber 9g
Sugar 17g
Protein 66g
How to Make It
1. Step
Preheat oven to 375°F (190˚C).
2. Step
Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
3. Step
Coat chicken in flour, then egg, then breadcrumbs.
4. Step
Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
5. Step
Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
6. Step
Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
