Eggplant Parmesan

575 mg of Calcium and 90 mg of Magnesium
Yield : 10 servings

Ingredients :
2 lbs boneless skinless chicken breasts (thin sliced)
2 medium eggplant (approximately 1 pound)
1/2 cup Italian breadcrumbs
1 lb mozzarella cheese, sliced thin
35 ounce (1,5 jar) marinara sauce (approximately 3 cups)
1/2 lb parmesan cheese, grated

Preparation :

• Preheat oven to 3500.
• Peel and slice eggplant.
• Lay between two layers of paper towels for 15 minutes to drain moisture from eggplant, then discard paper towels.
• Line bottom of 13x9 inch baking dish with the chicken breast slices.
• Cover chicken with the eggplant slices.
• Sprinkle breadcrumbs over eggplant.
• Cover breadcrumbs with mozzarella cheese slices.
• Pour marinara sauce over cheese.
• Sprinkle Parmesan cheese over top.
• Bake for 30-40 minutes at 350.

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