How to Make Eggplant Parmesan with Chicken Meatballs - A Step-by-Step Guide

Eggplant Parmesan with chicken meatballs is a hearty and delicious Italian-inspired dish that is perfect for a cozy dinner at home. This recipe combines tender slices of eggplant, flavorful chicken meatballs, rich marinara sauce, and gooey melted mozzarella cheese for a satisfying and comforting meal. Whether you're a fan of eggplant, a lover of meatballs, or just looking for a new twist on a classic dish, this recipe is sure to become a favorite in your household.

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Ingredients

  • ½ (1 pound) package frozen chicken meatballs
  • 2 tablespoons skim milk
  • ½ cup Italian-seasoned bread crumbs
  • 1 large eggplant
  • cooking spray
  • 2 cups light spaghetti sauce
  • 4 ounces fresh mozzarella cheese, cubed
  • 2 tablespoons grated Parmesan cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Thaw meatballs and cut into pieces.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour milk into a shallow bowl and bread crumbs onto an 8x10-inch piece of waxed paper. Set both next to a cutting board.
  • Peel and slice eggplant into 1/2-inch slices. Coat each slice of eggplant by dipping both sides in milk and then in bread crumbs.
  • Heat skillet over medium heat until hot. Spray with cooking spray, then place eggplant slices into the pan; you may need to work in batches so you don't overcrowd the pan. Brown on each side and cook until eggplant becomes tender, 8 to 10 minutes. You can set aside the cooked pieces as you work, it doesn't matter if they get cold while you put more in the pan to brown.
  • Spread a thin layer of pasta sauce in the bottom of a casserole pan (size will depend on how big your eggplant is.) Place one layer of eggplant rounds on top of sauce. Top with about 1/3 of the mozzarella and 1/3 of the meatballs. Repeat with another layer of pasta sauce, eggplant, mozzarella, and chicken. Repeat if you still have eggplant left. Finish with a thin layer of pasta sauce, cheese, and sprinkle with Parmesan cheese.
  • Cover and bake in the preheated oven until golden and bubbly, 20 to 30 minutes.
  • Nutrition

    325 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 69mg
    • Sodium: 869mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 25g
    • Vitamin C: 12mg
    • Calcium: 360mg
    • Iron: 3mg
    • Potassium: 555mg