Chicken and Eggplant (Aubergine), Pseudo-Fried

1. 1

   Turn oven on to 425F.

2. 2

   Rinse chicken breasts; pat dry.

3. 3

   Mix bread crumbs, flax seed, parmesan, and spice in a medium or large bowl.

4. 4

   (For spice use Cajun spice, Mexican spice, etc; your favorite.

5. 5

   ).

6. 6

   Use Pam and spray an oven pan big enough to fit chicken.

7. 7

   Stick your forefinger in the mayo, and wipe it on the skinless side of the chicken breast.

8. 8

   Place chicken in the bowl on top of crumb mix.

9. 9

   Dip forefinger in mayo again and wipe on chicken skin.

10. 10

    Turn chicken over and ensure it is coated well with crumbs.

11. 11

    Move chicken to Pam'd pan.

12. 12

    Continue until chicken is done and place in oven for 1 hour, turning at 30 minute point.

13. 13

    When you turn it, turn oven down to 350F.

14. 14

    Spray a cookie sheet with Pam.

15. 15

    Peel eggplant; slice thinly.

16. 16

    If desired, salt and weight eggplant for a few minutes.

17. 17

    If you do, rinse it once it weeps.

18. 18

    Pat eggplant dry, coat one side with your finger dipped in mayo, and continue until until all the eggplant is coated and on a baking sheet.

19. 19

    Bake at 350F for 20-30 minutes until hot and crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.