Chicken and Eggplant Alfredo

Chicken and Eggplant Alfredo

15
DB5OHH 0

"Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner."

Ingredients

2 h 5 m {{adjustedServings}} servings 1523 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1523 kcal
  • 76%
  • Fat:
  • 129.2 g
  • 199%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 1787 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
  2. Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
  3. Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
  4. Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.
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Reviews

15
  1. 16 Ratings

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YUM! This is REALLY good. I only breaded and fried the eggplant and used leftover baked chicken instead of what the recipe called for and it tasted fabulous! However, make sure you thoroughly dr...

This recipe turned out fabulous. We pretty much followed the recipe as is except that made our own alfredo sauce and reduced the baking time by about 15 mins. We loved this recipe!!!

It was very good and my husband liked it a lot. I made my own Alfredo sauce using evaporated milk instead of cream. I also panfried the eggplant and chicken hoping it will be less greasy than...