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Parmesan Dinner: 2 Ways

For meat-lovers AND veggie-lovers!

By Sierra Ann, Editor and Publisher of Macaroni Kid Davenport - Bettendorf, IA May 23, 2021

I have a divided house when it comes to choosing what to make for dinner.
I'm #teamveggie and my fiancé is #teammeat, so meal planning can be extremely difficult sometimes.
I'm always in search of meals that will accommodate all of our tastes and these Chicken/Eggplant Parmesan recipes are perfect for that!
Different main ingredients but the rest are the same which makes preparing these meals super easy and convenient.
Pair these dishes with fresh green beans, a side of pasta, and your favorite wine!


Chicken Parmesan




image credit: Canva.com


Ingredients:

  • 2 Chicken Breasts
  • 3/4 cup Italian-Style Bread Crumbs
  • 1 Egg (beaten)
  • 1 tablespoon each: Dried Oregano, Thyme & Basil
  • 1 cup Marinara Sauce
  • 1 1/2 cups Italian Cheese Blend
  • (optional: pinch of salt, pepper and/or crushed red pepper flakes)

Directions:

  1. Preheat the oven to 350 degrees and lightly grease 9x13-inch baking dish
  2. Mix bread crumbs, cheese and dried spices together in bowl
  3. Dip chicken breasts in beaten egg and transfer to crumb/cheese mix; add to baking dish and spray with cooking spray
  4. Bake in oven for 40 minutes; pour marinara sauce on top and add more cheese; bake for an additional 15 minutes


Eggplant Parmesan



image credit: Canva.com


Ingredients:

  • 1 Eggplant (cut into 1/2-inch-thick round slices
  • 3/4 cup Italian-Style Bread Crumbs
  • 1 Egg (beaten)
  • 1 tablespoon each: Dried Oregano, Thyme & Basil
  • 1 cup Marinara Sauce
  • 1 1/2 cups Italian Cheese Blend
  • (optional: pinch of salt, pepper and/or crushed red pepper flakes)

Directions:

  1. Preheat the oven to 350 degrees and lightly grease baking sheet
  2. Mix bread crumbs, cheese and dried spices together in bowl
  3. Dip eggplant slices in beaten egg and transfer to crumb/cheese mix; arrange slices in single layer on baking sheet
  4. Bake in oven for about 5 minutes each side
  5. Coat the bottom of a 9x13-inch casserole dish with a layer of marinara sauce, add eggplant slices, sprinkle with cheese; repeat layers
  6. Bake for an additional 35 minutes

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