So I kind of made this up, and Ive made it a couple times and revised it each time, but this time it was by far my favorite. First of all, I didn't like eggplant of mushrooms before this. Something about this is so good. Even Brandon liked it, and I was shocked. It is even better the second day too. All the juices like get better or something.
- 1 eggplant
- Portabella mushrooms (i used just one the grilling ones that are huge)
- 1 green pepper
- 1 red pepper
- 1 purple onion
- garlic clove
- 1 can diced tomatoes (I used the Italian style ones)
- fresh Parmesan cheese
- olive oil
- chicken breast
- 1 tsp curry (you don't have to, it was just sitting there and so I put it in and it was good)
- bread crumbs (I have done it with and without.....it is more dinnery with the bread crumbs, but keeps better for the next days lunch without them. They get a little soggy.)
- 2 egg whites
Cut up the eggplant into big bite size pieces. (I peel it too) dip it in the stirred egg whites then in the bread crumbs. Cook them on a frying pan in like a 1/3 cup olive oil until brown.
Cut up all the other veggies in big bite size pieces. Saute in olive oil and garlic, also salt/pepper.
For the chicken you can cook it however you like and cut it up, but the kind from Costco already cooked in the little packages all cut up was really good in it.
Mix it all together and sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes or so.