Eggplant Parmesan or Chicken Parmesan can't decide? Make both! Its so easy with our recipe for Sheet Pan Chicken & Eggplant Parmesan. Skip the messy frying and bake eggplant slices and chicken breasts side by side on one sheet pan. Not only will you cut down on effort, but you will use a lot less oil and cleanup will be a breeze. Top the chicken and eggplant with sauce, mozzarella and Parmesan for an easy and delicious dinner where everyone gets to have their favorite.
cost per recipe: $11.43
The price is determined by the national average.
large eggplant (about 1 1/4 pounds), cut crosswise into 3/4-inch thick slices
tablespoons olive oil
pound boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
cups Prego® Garden Harvest Chunky Tomato, Onion & Garlic Italian Sauce or Prego® Traditional No Sugar Added Italian Sauce
ounces shredded mozzarella cheese (about 1 cup)
cup grated Parmesan cheese
cup thinly sliced fresh basil leaves
Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, spray a rimmed baking sheet with vegetable cooking spray. Place the eggplant on the baking sheet. Brush both sides of the eggplant with 2 tablespoons oil and season as desired.
Bake for 15 minutes. Remove the baking sheet from the oven and push the eggplant to one side of the baking sheet. Place the chicken on the other side of the baking sheet. Brush the chicken with 1 tablespoons remaining oil and season as desired.
Bake for 15 minutes or until the eggplant is browned and the chicken is cooked through. Pour the sauce over the eggplant and chicken. Top with the cheeses.
Bake for 5 minutes or until the cheese is melted and lightly browned. Sprinkle with the basil just before serving.