Chicken or Eggplant Parm Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 pieces - Thin Sliced Chicken breast
  • 1 whole - Eggplant, peeled, sliced in 1/4 in slices
  • 1 cups - Ground Golden Flax Meal
  • 1/2 cups - Parmesean cheese, finely grated
  • 2 whole - eggs
  • 3 tablespoons - Vegetable oil (or canola or...)
  • 1 cups - Spaghetti Sauce
  • 1 cups - Mozzarella Cheese , shredded
  • Directions:

    1. Beat the two eggs in a bowl
    2. Mix the flax meal, cheese and any Italian spices you may like in a second bowl
    3. Dredge the chicken or eggplant in the egg and then into the flax / cheese mix.
    4. Pat the flax / cheese mix onto the chicken/ eggplant to ensure it sticking.
    5. Heat some vegetable oil in a pan and fry the chicken / eggplant. Cook on one side for about 4 min and then flip. Cook for another 4.
    6. Put the finished pieces on a cookie sheet and put 1 Tbsp. of spaghetti sauce on it. Top with shredded mozzarella. Heat in the oven (400 degrees) until melted.

    Brief Description

    Gluten free version. Super yummy. Great as leftovers!

    Main Ingredient:

    chicken, eggplant

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 25 min


    *if cooking the eggplant, cook it with the cover on the pan, it helps to steam the eggplant a bit
    *I peel the eggplant and then sweat the eggplant before dredging it. Slice the eggplant, place on paper towels, sprinkle with salt, and cover with more paper towels. let it sit for 20-30 min

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    Posted On:

    April 1, 2016

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