Chicken and Eggplant Parmesan Sandwich

Wed, Aug 25, 2010

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Eggplant comes in many shapes and colors but it is most commonly known as a beautiful purple vegetable that is packed with nutrients. Eggplant parmigiana is a great way to get your family to eat eggplant because by dredging it in egg and flour, it becomes soft and tender and the flavor mellows out.

In this rendition of eggplant Parmesan, I have combined chicken and eggplant Parmesan strips into a sandwich. When mixed in with the chicken strips, your family may not even notice that eggplant is included. Use homemade marinara sauce or the store-bought variety of your choice. For a lighter version that is perfect for summer, use romaine lettuce instead of bread and make chicken and eggplant parmesan lettuce wraps.

Chicken and Eggplant Parmesan Sandwich

Author: Itsy Bitsy Foodies

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

In this rendition of eggplant parmesan, I have combined chicken and eggplant parmesan strips into a sandwich. When mixed in with the chicken strips, your family may not even notice that eggplant is included.

Ingredients

1 egg
1 Tbsp water
1/3 cup all-purpose flour
3/4 cup grated Parmesan cheese
1 eggplant cut in strips
2 chicken breasts, pounded and cut in thin strips
1-2 Tbsp olive oil
1 tsp salt
1/8 tsp pepper
1 15-ounce jar of marinara sauce (or homemade marinara sauce, blended until smooth)
4 sandwich rolls

Instructions

In a shallow bowl, beat the egg with the water.
In another shallow bowl, mix the flour with ½ cup Parmesan cheese.
Dip the eggplant strips into the egg mixture and then dredge them in the flour mixture, coating both sides.
After all of the eggplant strips are coated, repeat the process with the chicken strips.
Cook the dredged chicken and eggplant strips in 1-2 Tbsp of olive oil over medium-high heat until browned on both sides.
Sprinkle the strips with salt and pepper to taste.
Pour the marinara sauce over the chicken and eggplant and sprinkle with the remaining Parmesan cheese.
Bring the sauce to a boil.
Reduce the heat to low, cover the pan and let it cook for 8-10 minutes.
TIP: To be sure that the eggplant is not contaminated by raw chicken, dredge the eggplant in the egg and flour mixture before the chicken. Then, cook the chicken and eggplant strips in separate pans or wait to add the eggplant to the pan until the chicken is fully cooked.
To assemble the sandwiches, melt the cheese of your choice on the sandwich buns and fill with chicken, eggplant and sauce.