One-Pan Chicken Eggplant Dinner

Servings: 4

You’re on a roll and so is dinner when you make this combo of healthy pan-splashed veggies and protein.



1 tablespoon olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
1 rib celery, cut into a small dice
4 cups eggplant, 1/2-inch dice
2 cups baby bella mushrooms, coarsely chopped
1/4 cup chicken broth
1 tablespoon mixture: oregano and basil
1 cup cooked chicken, sliced
1 large fresh tomato, sliced
1/4 pound thin-sliced provolone cheese
4 half slices of hard roll or baguettes
Fresh oregano for garnish

One-Pan Chicken Eggplant Dinner recipe 


In a large skillet, coated with Teflon™ non-stick, heat the olive oil over medium heat, and saute the onions 4 minutes; add the garlic, cooking for another 2 minutes and then add the celery and eggplant and cook another 5 minutes. Add the mushrooms and cook 6 minutes or until they brown.

Stir in the chicken broth and cook until the liquid is almost evaporated, about 4 minutes.  Add the herbs and turn the heat to simmer, cooking another 5 minutes.  Cover the bread with tomato slices and divide the mixture onto 4 slices of bread; cover with cheese as desired.  Place under the broiler, just until the cheese melts. Serve garnished with fresh oregano.

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