Chicken Eggplant Parmesan
A layered chicken and eggplant parmesan with breaded chicken, roasted eggplant, marinara, and melted mozzarella—crisp, comforting, and family-friendly.
Ingredients
Eggplant
- 1 large eggplant about 1.5 lb, sliced into 1/3-inch rounds
- 1 tsp salt
- 2 tbsp olive oil
Chicken
- 4 boneless skinless chicken breasts (1.5–2 lb), pounded to 1/2-inch
- Salt and pepper
Breading
- ¾ cup all-purpose flour
- 3 large eggs beaten
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- extra virgin olive oil or neutral oil for frying
Assembly
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- ¼ cup grated Parmesan
- Fresh basil leaves for garnish
Instructions
- Salt eggplant slices and let sit 15–20 minutes to draw out moisture. Pat dry, toss with olive oil, and roast at 425°F (220°C) for 12–15 minutes, flipping once, until golden.
- Pound chicken to 1/2-inch thickness and season with salt and pepper.
- Dredge chicken in flour, dip in beaten eggs, then coat with panko mixed with Parmesan, garlic powder, and Italian seasoning.
- Heat 1/4–1/3 inch oil in a skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden. Transfer to a wire rack to drain.
- Spread 1/2 cup marinara in a 9x13 pan. Layer half the roasted eggplant, then the fried chicken, sauce, and half the mozzarella. Repeat layers, top with remaining sauce and cheeses, and bake at 375°F (190°C) for 15–20 minutes. Let rest 5 minutes before serving.
Notes
- Salting and roasting eggplant prevents sogginess.
- To bake instead of fry: brush breaded chicken with oil and bake at 425°F for 12–15 minutes, flipping once.
- Assemble unbaked and freeze for up to 2 months; bake from frozen at 375°F until heated through (add time as needed).
Nutrition
Calories: 620kcalCarbohydrates: 35gProtein: 45gFat: 30gSaturated Fat: 12gSodium: 900mgSugar: 7g
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