Broiled Eggplant & Chicken Parm

Name: Broiled Eggplant & Chicken Parm
Yield: 4
Ingredients: 1 eggplant (2 lbs.), cut into twelve 3/4-inch-thick slices; 2 tbsp. olive oil; 3/4 cup marinara sauce; 1 1/2 cups sliced Roasted Garlic-Lemon Chicken, thawed; 1 cup shredded mozzarella; 3 tbsp. grated Parmesan; 12 basil leaves, torn

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Apr 25, 2017

Recipe by Marge Perry and David Bonom

4Servings

Ingredients

1 eggplant (2 lbs.), cut into twelve 3/4-inch-thick slices
2 tbsp. olive oil
3/4 cup marinara sauce
1 1/2 cups sliced Roasted Garlic-Lemon Chicken, thawed
1 cup shredded mozzarella
3 tbsp. grated Parmesan
12 basil leaves, torn

Preparation

Preheat broiler. Brush eggplant slices with oil on both sides; season. On foil-lined baking sheet, broil 6 to 7 minutes per side. Spread eggplant with sauce; top with chicken and cheeses. Broil until cheese melts, about 3 minutes. Sprinkle with basil.