Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Heat olive oil in a medium skillet over medium-heat.

3. 3

   Add eggplant and saute until tender, about 5 minutes.

4. 4

   Drain and set aside.

5. 5

   In a mixing bowl, whisk 1 egg with the ricotta.

6. 6

   Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper.

7. 7

   Set aside.

8. 8

   Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness.

9. 9

   Remove chicken from bag and season with salt and pepper.

10. 10

    Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll.

11. 11

    Repeat with remaining chicken.

12. 12

    Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates.

13. 13

    In a large skillet, melt the butter and shortening.

14. 14

    Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs.

15. 15

    Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.

16. 16

    Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce.

17. 17

    Sprinkle with the remaining mozzarella and Parmesan.

18. 18

    Bake for 30 minutes.

19. 19

    Divide the roll-ups among 4 plates, spooning some sauce over the top.

20. 20

    Sprinkle with diced tomato and serve immediately.

* Per serving · 4 servings · Values may vary.