Chicken Parm & Eggplant Bake!
2 chicken breasts, sliced in half lengthwise and pounded thin
2 eggplants. Slice them into rounds, salt them and let them sweat for about 30 mins while you go do other stuff. Blot them dry before chopping. This step keeps them from being mushy. If the skin is super thick, you can peel it.
Dredge the chicken in a beaten egg, then paleo breadcrumbs (almond meal and flax meal with spices).
Pan fry chicken for about 4 minutes per side and set aside. Heat oil in a pan. Add fresh minced garlic and stir until fragrant. Add in eggplant and cook until tender. Pour in marinara of choice. (I used raoshomemade spicy arrabbiata.) Optional: put some grated parm in the sauce.
Pour into a baking dish, top with the chicken and a sprinkle of mozzarella. Broil on high until cheese is bubbling and browned.
