Garlic Parmesan Chicken St￭ Eggplant is a delightful dish that brings together the rich flavors of Mediterranean cuisine, making it a perfect choice for a family dinner or a cozy night in. This recipe takes the humble eggplant and transforms it into a savory vessel filled with tender chicken, aromatic garlic, and creamy Parmesan cheese.
Ingredients
Scale:
2 medium-sized eggplants
1 pound ground chicken, preferably organic
2 tablespoons olive oil, extra virgin
4 cloves garlic, minced
1 cup diced tomatoes (fresh or canned, preferably low-sodium)
1 teaspoon Italian seasoning
Salt and pepper, to taste
1/2 cup grated Parmesan cheese, freshly grated
1/2 cup breadcrumbs, use panko for extra crunch
1/4 cup additional grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the ground chicken to the skillet and cook until browned, about 5-7 minutes.
Mix in the chopped eggplant flesh, diced tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 5 minutes.
Remove the skillet from heat and stir in the 1/2 cup of grated Parmesan cheese until well combined.
Stuff each eggplant half with the chicken mixture, pressing down slightly to pack it in securely.
In a small bowl, combine the breadcrumbs and 1/4 cup Parmesan cheese. Sprinkle this mixture evenly over the st￭ eggplants.
Place the st￭ eggplants on a baking sheet lined with parchment paper and bake for 25-30 minutes.
Once cooked, remove the eggplants from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.
