Easy Roasted Chicken and Eggplant Parmigiana “Noodles” from Love the Food that Loves You Back by Illana Muhlstein

Name: Easy Roasted Chicken and Eggplant Parmigiana “Noodles” from Love the Food that Loves You Back by Illana Muhlstein
Ingredients: 1 tsp. (2 g) oregano; 1 cup (237 ml) marinara sauce; 1 tsp. (5.7 g) salt; 1 tsp. (1.6 g) garlic powder; ⅓ cup (40 g) breadcrumbs made of whole wheat or other high fiber grain; 2 large eggplants, peeled and cut into long straw or French fry-like shapes (to a thickness of ¼ inch/~0.6cm); 3 tbsps. (45 ml) olive oil; 1 lemon; Salt and pepper; 1 whole chicken (about 3 pounds/1,360 g); 1 tbsp. (2.4 g) onion powder; ¼ cup (25 g) Parmesan cheese (traditional or dairy free), grated

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Preheat oven to 350°F (175°C). In a roasting pan or cooking dish, add whole chicken and drizzle with olive oil. Season generously with salt, pepper, and onion p

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Ingredients

1 tsp. (2 g) oregano
1 cup (237 ml) marinara sauce
1 tsp. (5.7 g) salt
1 tsp. (1.6 g) garlic powder
⅓ cup (40 g) breadcrumbs made of whole wheat or other high fiber grain
2 large eggplants, peeled and cut into long straw or French fry-like shapes (to a thickness of ¼ inch/~0.6cm)
3 tbsps. (45 ml) olive oil
1 lemon
Salt and pepper
1 whole chicken (about 3 pounds/1,360 g)
1 tbsp. (2.4 g) onion powder
¼ cup (25 g) Parmesan cheese (traditional or dairy free), grated