Now you can have your cake and eat it too…no need to choose between chicken parm or eggplant parm because both are in this dish! This version is grilled chicken wrapped in grilled eggplant, topped with a homemade tomato sauce and a little bit of cheese. Perfectly healthy and filling dinner. A great make ahead meal as well!

1⃣In a small bowl mix
🔹1/4c olive oil
🔹2T balsamic vinegar
2⃣Add 2lbs chicken tenderloins and stir around to coat. Place in fridge for at least 30 min
3⃣Grill chicken on griddle pan (or however desired) until fully cooked (but not overlooked)

1⃣Slice eggplant lengthwise into 1/4″ pieces
2⃣Brush with olive oil and season with salt and pepper
3⃣Grill in George Foreman on medium heat for about 5 min or until tender. Remove and place on wire rack while cooking the remainder or eggplant

🔹1/2 onion, chopped
🔹2T chopped garlic
🔹1T olive oil
🔹1T crushed red pepper
🔹1T garlic powder
2⃣Add in 1 can diced tomatoes and 1t sriracha (more/less to taste) and simmer for 5-10min or until sauce thickens

1⃣In a 9×13 pan, place a piece of eggplant then a piece of chicken on half of the eggplant. Fold the other half of the eggplant onto the chicken. Continue this until all eggplant and chicken is used.
2⃣Pour sauce over chicken/eggplant “sandwiches”
3⃣Top with a mixture of parmesan and mozzarella
4⃣Place under broiler until cheese is melted and starting to brown

***This would be a great make ahead meal. Just complete the assembly (but don’t bake/broil), cover and place in the fridge until ready to eat. Place in the oven right before ready to eat to re-heat and melt the cheese.***

Grilling the eggplant

Grilling the chicken

Chicken wrapped in eggplant

Fresh out if the oven topped with tomato sauce and cheese