Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Grease a 9x13-inch baking dish. | 2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish. | 3. Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper. | 4. Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta. | 5. Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender, 5 to 10 minutes. Spread onion mixture over eggplant layer. | 6. Season chicken thighs with garlic powder, salt, and pepper to taste. | 7. Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned, about 5 minutes per side. Arrange chicken on the onion layer. | 8. Preheat oven to 400 degrees F (200 degrees C). | 9. Pour wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water, tomato paste, oregano, basil, and rosemary leaves; cook and stir until sauce is smooth and thickened, about 5 minutes. Add chicken to the sauce, cover skillet, decrease heat to low, and simmer while oven preheats, 5 to 10 minutes. | 10. Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil. | 11. Bake in the preheated oven until chicken is no longer pink and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted in the thickest part of chicken should read 165 degrees F (74 degrees C). Sprinkle Parmesan-Romano cheese over chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
elbow macaroni	1 1/2	cups		-	-	-	-
eggplant	3		peeled cut	-	-	-	-
olive oil	6	tablespoons	divided	716.04	0.0	0.0	81.0
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
salt black pepper	to taste		ground	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
mushroom	1	package	sliced	-	-	-	-
chicken thigh	6			11959.2	21.4722	260.3844	1202.1714
garlic powder	1	pinch		20.522	4.5093	1.0261	0.0453
marsala wine	1/2	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
oregano leaf	2	teaspoons		-	-	-	-
basil	2	leaves	chopped sweet	0.23	0.0265	0.0315	0.0064
rosemary	1	sprig	stripped	-	-	-	-
parmesan romano cheese	1/4	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.