Chicken and Eggplant Parmesan
Indulge in the perfect fusion of crispy textures and rich Italian flavors with this Chicken and Eggplant Parmesan recipe. Combining tender, golden-breaded chicken breasts and roasted eggplant slices, this mouthwatering dish is layered with zesty marinara sauce, melted mozzarella, and savory Parmesan cheese. Crafted with a mix of frying and baking techniques, it achieves a balance of crispiness and gooey cheesiness in every bite. Ideal for a comforting weeknight dinner or an impressive weekend meal, this hearty recipe offers the classic appeal of chicken parmesan with a veggie-packed twist. Garnish with fresh basil for a fragrant finish, and serve with a side of pasta or garlic bread to complete the experience. Ready in just over an hour, this easy-to-follow recipe serves four and is sure to be a crowd-pleaser!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 large Eggplant
- 1 cup All-purpose flour
- 3 Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 3 cups Marinara sauce
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 5 pieces Fresh basil leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on a clean towel and sprinkle them with salt on both sides to remove excess moisture. Let them sit for 15 minutes, then pat dry with a paper towel.
Step 3
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
Step 4
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper.
Step 5
Dredge each piece of chicken in flour, dip it into the egg, and then coat it in the breadcrumb mixture. Set the breaded chicken aside.
Step 6
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded chicken for 3-4 minutes per side, until golden brown. Transfer to a plate lined with paper towels.
Step 7
Arrange the eggplant slices on the prepared baking sheet and brush both sides lightly with the remaining olive oil. Bake in the oven for 15 minutes, flipping halfway through, until tender and lightly browned.
Step 8
Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Layer half of the eggplant slices over the sauce, followed by half of the chicken pieces.
Step 9
Top the chicken with another 1 cup of marinara sauce, followed by half the shredded mozzarella. Repeat the layers with the remaining eggplant, chicken, sauce, and mozzarella.
Step 10
Sprinkle any remaining Parmesan cheese on top and cover the dish with aluminum foil.
Step 11
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 12
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves if desired before serving.
Nutrition Facts
| Serving size | (2522.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4004.6 |
| Total Fat 180.4g | 0% |
| Saturated Fat 65.2g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 1094.4mg | 0% |
| Sodium 10767.0mg | 0% |
| Total Carbohydrate 329.3g | 0% |
| Dietary Fiber 36.8g | 0% |
| Total Sugars 52.9g | |
| Protein 270.2g | 0% |
| Vitamin D 126.5IU | 0% |
| Calcium 2875.9mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 2745.3mg | 0% |
Source of Calories