You can make this either with just the chicken, or just the eggplant, or with both. They are both so good! This is 100% gluten free, but you could make it with normal bread crumbs if you so desired. This also has the ability of being vegetarian. Woohoo!


  • 1 lb chopped or ground white-meat chicken
  • 1 medium eggplant, sliced to 1 cm in thickness
  • olive oil
  • 2 cups crushed Glutino pretzels
  • 1 cup shredded Parmesan cheese
  • 1 egg
  • 1 tbsp fresh or dried basil
  • 1 tsp fresh or dried parsley
  • 1 tsp salt
  • 1.5 tsp fresh ground pepper
  • 2 shallots, chopped
  • 1 jar of your favorite tomato sauce (or use my tomato sauce recipe!)

Make patties from the chicken– 4-6 oz each and about four inches in diameter. On a greased baking sheet (or two), lay out chicken patties and eggplant slices. Sprinkle with Extra Virgin Olive Oil and a little bit of salt and pepper, then place under the broiler set on high. Leave under broiler until the eggplant has begun to brown and wrinkle at the edges, and the chicken is sizzling.

In a bowl, combine pretzel crumbs, cheese, egg, herbs, salt, pepper, and shallots. Feel free to knead the mixture with your hands to get it to the correct consistancy. When the texture is right, you should be able to pack a small amount of the mix into a ball with your hands. Remove the eggplant and chicken from the broiler. Cover the top of each slice or patty with a mound of the crumbs mix, and then return the tray to the broiler. Broil until the cheese has melted and the crumbs on top are golden brown in color.

Serve with a dollop of tomato sauce over rice or pasta.