This recipe is a real crowd pleaser!
Ingredients, Serves 6, depending on use of pasta
2 chicken breasts, about 1 lb, cut into strips (about 3 inches long, 1 inch thick)
1/2 eggplant, halved lengthwise and sliced
1 zucchini, halved lengthwise and sliced
1 1/2 cup Japanese style Panko crumbs
1 jar clean tomato sauce (no sugar added)
Here's a recipe to make your own using fresh tomatoes
1 cup shredded Parmesan cheese
Preheat oven to 350 degrees.
Pour half of the tomato sauce into bottom of a casserole dish (mine is 4 quarts). Layer eggplant and zucchini slices over top, feeling free to really bulk up here. Next, layer the chicken and sprinkle with Panko crumbs. Pour remaining tomato sauce over top and complete with the Parmesan cheese.
Bake for about 35 minutes, broiling on high for about 2-3 minutes after to brown the cheese.
Serve as is, over pasta or over zoodles! (Here's a recipe for zucchini noodles you should try.)
2/3 Red container
1/2 Blue container
1/4 Yellow container
2-3 Green containers (but I don't even count these! Go crazy with your veggies)
1/2 purple, depending on if you used clean tomato sauce (sauce with sugar added counts as purple)
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