Serves: 4
Total Calories: 62
Season chicken pieces with garlic salt and pepper, and place them skin-side-up in a shallow roasting pan. Quick-bake at 450° for 15–20 minutes until well-browned. Pour off all the fat.
In medium bowl, combine eggplant, onion, tomato paste, water, and Italian seasoning, then pour it around the chicken. Cover roaster loosely with foil, and bake at 350° for 40–50 minutes, stirring occasionally, until chicken is tender and liquid is reduced to a thick sauce. Serve with 3/4 cup spaghetti per person.
This Chicken Melanzana with Spaghetti recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
