Easy Eggplant & Chicken Parmesan

By dena

Ingredients

• 6-8 Chicken Tenders, slightly pounded
• 1/4 cup Spelt Flour
• dash of Salt
• a few twists of Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 cup Marinara Sauce
• 1 (9.9 oz.) can Trader Joe’s Grecian Style Eggplant With Tomatoes & Onions
• 1/4 cup Shredded Italian Blend Cheese

Details

Adapted from theworldaccordingtoeggface.blogspot.com

Preparation

Step 1

Place first 6 ingredients in a Gallon Ziploc bag and shake till lightly coated. There will be a little leftover seasoned flour in the bag, discard it, you need a bit more in the bag to ensure good coating. Saute coated chicken in a non-stick pan that has been sprayed with non-stick cooking spray (or a little drizzle of olive oil.) Cook about 5 minutes each side till cooked through and lightly golden. Place chicken in a Pyrex casserole dish. Mix 1 cup of jarred marinara sauce (I use Rao's Tomato Basil) and 1 can of Trader Joe’s Grecian Style Eggplant With Tomatoes & Onions. It's sort of like Ratatouille or Caponata without the capers, both of which you could sub or roast some eggplant, onions, peppers and blend those in (not as quick though.) Mix the eggplant and sauce till well blended. Pour over chicken and top with shredded Italian Blend Cheese. Bake for 25 minutes till bubbly and golden.

I served it with cannelini beans. I just sauteed an onion till golden, tossed a rinsed and drained can of beans in, a twist of pepper and cooked till heated through