Chorizo Chicken Eggplant Parmesan

Ready to eat!

Ready to eat!

I have loved the farmers market this summer! We went last weekend and filled a bag up with a variety of vegetables for $10, it was everything we could stuff in the bag, so I ended up with things I wouldn’t normally think to grab when I am at the grocery store. I ended up with 2 little eggplants and figured they would be perfect for a version of eggplant Parmesan. This is much healthier than a traditional recipe, sorry vegetarians…I added some meat :)

Smells so good!

Smells so good!

Hope You Enjoy!!!

Chorizo Chicken Eggplant Parmesan
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ pound chicken chorizo
  • 2 small eggplants
  • 20 cherry tomatoes
  • ½ cup Parmesan cheese grated
  • 1 egg - beat
  • coconut oil
  • garlic pepper
  • garlic salt
Instructions
  1. Heat Oven to 400
  2. In a cast iron skillet (or other oven safe device) brown the chicken chorizo. Add the tomatoes and cook for another two minutes. Remove from pan and set to side
  3. While cooking, cut the eggplant into ¼ inch slices. Beat egg. Mix together Parmesan cheese, garlic salt and garlic pepper to taste.
  4. Dip eggplant pieces into egg and then into cheese to coat both side, set on a plate.
  5. Heat Coconut oil in cast iron skillet, brown half of the eggplant pieces on medium heat, about 2 mins per side. Remove, add more oil and brown the rest of the eggplant pieces.
  6. When finished arrange all the eggplant in the skillet. Top with Chorizo and Tomato mixture. Top with remaining Parmesan cheese.
  7. Cook in oven for 15 minutes.
  8. Enjoy!