Eggplant Parmesan

Updated: March 14, 2019

Packed with bone building vitamins and minerals

In this article

    In this article

      Written By Monica Straith

      About the Author

      Monica is AlgaeCal’s Content Marketing Coordinator. She completed her studies at The University of Wisconsin-Madison where she received a B.S. degree in Life Sciences Communication and a B.A. degree in Sociology. She also received certificates in Digital Studies and Leadership. Monica was an elite athlete and represented Canada numerous times with the Canadian Women’s National Soccer Team. Monica now uses her background in athletics and health to write for AlgaeCal. In her spare time she loves to workout, practice yoga and binge on Netflix shows!

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      Eggplants are prized for their vivid color, which can be purple, white or green as well their unique taste and texture. Eggplants also contain phytonutrients that improve blood circulation and nourish the brain. While this isn’t an ‘everyday’ vegetable for most people, the benefits of eggplant make it a great option from time to time. (1)

      Packed with bone building vitamins and minerals

      Eggplant Parmesan

      Eggplants contain phytonutrients that improve blood circulation and nourish the brain.
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      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 40 minutes
      Total Time 1 hour
      Course Main Course
      Cuisine Italian
      Calories 2413 kcal

      Ingredients
        

      • 1 lb chicken breasts
      • 1 medium eggplant (approximately 1 pound)
      • 1/3 cup Italian breadcrumbs boneless skinless, sliced thin
      • 3/4 lb mozzarella cheese sliced thin
      • 1 jar marinara sauce (approximately 3 cups)
      • 1/4 lb parmesan cheese grated

      Instructions
       

      • Preheat oven to 350 degrees.
      • Peel and slice eggplant.
      • Line bottom of 13×9 inch baking dish with the chicken breast slices.
      • Cover chicken with the eggplant slices.
      • Sprinkle breadcrumbs over eggplant.
      • Cover breadcrumbs with mozzarella cheese slices.
      • Pour marinara sauce over cheese.
      • Sprinkle Parmesan cheese over top.
      • Bake for 30-40 minutes at 350 degrees.

      Notes

      Testing for ripeness: gently press the skin with your finger, if it springs back the eggplant is ripe!

      Nutrition

      Calories: 2413kcalCarbohydrates: 102gProtein: 231gFat: 121gSaturated Fat: 66gCholesterol: 636mgSodium: 8582mgPotassium: 5433mgFiber: 25gSugar: 51gVitamin A: 6450IUVitamin C: 64.2mgCalcium: 3286mgIron: 14.1mg
      Keyword chicken, eggplant, parmesan
      Tried this recipe?Let us know how it was!

      Reference

      1. http://whfoods.org/genpage.php?tname=foodspice&dbid=22

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      Written By Monica Straith

      About the Author

      Monica is AlgaeCal’s Content Marketing Coordinator. She completed her studies at The University of Wisconsin-Madison where she received a B.S. degree in Life Sciences Communication and a B.A. degree in Sociology. She also received certificates in Digital Studies and Leadership. Monica was an elite athlete and represented Canada numerous times with the Canadian Women’s National Soccer Team. Monica now uses her background in athletics and health to write for AlgaeCal. In her spare time she loves to workout, practice yoga and binge on Netflix shows!

      This article features advice from our industry experts to give you the best possible info through cutting-edge research.

      Lara Pizzorno
      MDiv, MA, LMT - Best-selling author of Healthy Bones Healthy You! and Your Bones; Editor of Longevity Medicine Review, and Senior Medical Editor for Integrative Medicine Advisors.,
      Dr. Liz Lipski
      PhD, CNS, FACN, IFMP, BCHN, LDN - Professor and Director of Academic Development, Nutrition programs in Clinical Nutrition at Maryland University of Integrative Health.,
      Dr. Loren Fishman
      MD, B.Phil.,(oxon.) - Medical Director of Manhattan Physical Medicine & Rehabilitation and Founder of the Yoga Injury Prevention Website.,
      Prof. Didier Hans
      PHD, MBA - Head of Research & Development Center of Bone Diseases, Lausanne University Hospital CHUV, Switzerland,
      About Our Advisory Board

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