Make Chicken Parmesan with Eggplant and Rice

Chicken Parmesan with Eggplant and Rice

Ingredients:

- 2 cups cooked white rice
- 1 large eggplant, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup diced tomatoes
- 1/2 cup grated parmesan cheese

Instructions:

1. Preheat oven to 375 degrees F.

2. Spread the cooked rice onto a baking sheet and bake for 10 minutes.

3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the eggplant and black pepper and cook until the eggplant is tender, about 5 minutes.

4. Add the chicken and cook until the chicken is cooked through, about 8 minutes.

5. Add the tomatoes and cook for an additional 2 minutes.

6. Remove the baking sheet from the oven and top with the chicken and eggplant mixture. Sprinkle the parmesan cheese over the top.

7. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Serve the chicken parmesan with eggplant and rice. Enjoy!