Eggplant Aubergine Zucchini and Chicken Parmesan
Indulge in the hearty and comforting flavors of Eggplant Aubergine Zucchini and Chicken Parmesan—a baked masterpiece that layers tender chicken breasts, golden-browned eggplant and zucchini, and a rich, garlicky marinara sauce. Topped with a melty duo of Parmesan and mozzarella cheese, this dish blends Italian-inspired flavors with the wholesome goodness of fresh vegetables. Perfectly seasoned chicken, crispy breadcrumb coating, and vibrant basil garnish elevate this recipe into a show-stopping centerpiece for your dinner table. With its delicious balance of textures and savory flavors, this one-pan dish is ideal for family dinners or entertaining guests. Serve it with a side of crusty bread or a crisp green salad for a meal that’s as satisfying as it is easy to prepare! Keywords: Eggplant Parmesan, Zucchini Parmesan, Chicken Parmesan recipe, Italian-inspired dinner, baked casserole.
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Ingredients
- 1 large eggplant
- 2 medium zucchini
- 2 medium chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons dry Italian seasoning
- 3 cups marinara sauce
- 1 cup Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup breadcrumbs
- 1 large egg
- 10 leaves fresh basil leaves
- 1 cup all-purpose flour
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplant and zucchini into rounds, about 1/4-inch thick. Sprinkle salt over them and let sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
Step 3
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning on both sides.
Step 4
Set up a dredging station with three containers: one with flour, one with a beaten egg, and one with breadcrumbs combined with 2 tablespoons of Parmesan cheese.
Step 5
Dredge each chicken breast in flour, shake off the excess, dip it into the beaten egg, and coat it fully in the breadcrumb mixture.
Step 6
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the breaded chicken breasts for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
Step 7
In the same skillet, heat the remaining olive oil. Lightly brown the eggplant and zucchini slices in batches for 1-2 minutes per side, then set them aside.
Step 8
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Lay half of the eggplant and zucchini slices over the sauce.
Step 9
Add the seared chicken breasts on top of the first vegetable layer. Sprinkle with 1/2 cup of Parmesan cheese and 1 cup of mozzarella cheese.
Step 10
Add another layer of marinara sauce, followed by the remaining eggplant and zucchini slices. Top with the rest of the Parmesan cheese and mozzarella cheese.
Step 11
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
Step 12
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
| Serving size | (2713.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3439.2 |
| Total Fat 146.0g | 0% |
| Saturated Fat 59.2g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 755.1mg | 0% |
| Sodium 11980.2mg | 0% |
| Total Carbohydrate 281.2g | 0% |
| Dietary Fiber 36.6g | 0% |
| Total Sugars 72.2g | |
| Protein 246.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 2840.7mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2614.6mg | 0% |
Source of Calories