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Waffle Iron Eggplant Parmesan with Italian Herb Chicken 

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  INGREDIENTS: 

  • 1 medium eggplant, peeled and sliced into ½-inch thick rounds

  • 1 small chicken breast

  • 2 cups finely grated parmesan cheese, with one half on a plate or flat surface.  

  • 1 egg, whisked

  • Italian seasoning

  • Salt and pepper

  • Olive oil

  • No-sugar added marinara 

  DIRECTIONS: 

  1. Preheat oven to 375 degrees F. Preheat and lightly grease waffle iron

  2. Place chicken breast in baking dish, coat with olive oil and evenly sprinkle both sides with Italian seasoning, salt and pepper. Bake chicken for approx. 30 minutes, or until cooked through, but still moist.

  3. While chicken is cooking, prepare eggplant: dip each round in the whisked egg and evenly coat. Transfer to the plate with grated parmesan cheese and evenly coat both sides, flipping and adding more cheese as necessary.

  4. Transfer two parmesan encrusted eggplant rounds at a time to the waffle iron and cook until the cheese forms dark golden brown squares (resembling waffles). Continue this step until all eggplant rounds are complete.

  5. When chicken is finished cooking, slice lengthwise and plate with eggplant and marinara sauce. 

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