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Easy Chicken Eggplant Parmesan

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A delightful dish that merges crispy chicken and tender eggplant in a cheesy, comforting embrace.

Ingredients

Scale
  • 4 eggplant slices
  • 1 tsp salt
  • 2 chicken breasts
  • 3/4 cup Italian seasoned breadcrumbs
  • 4 Tbsp Pecorino Romano cheese
  • 2 tbsp chopped parsley
  • 3/4 cup flour
  • 2 eggs
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 1/3 cup Parmigiano Reggiano, grated
  • 1 1/2 cups grated mozzarella cheese
  • 2 cups marinara sauce
  • 6 basil leaves, finely chopped

Instructions

  1. Cut the eggplant into 1/2 inch thick slices, sprinkle with salt, and let sit for 20-30 minutes. Wipe off excess salt and pat dry.
  2. Cut chicken breasts in half and pound to flatten.
  3. Mix breadcrumbs with Pecorino and parsley in one bowl. Whisk eggs in another bowl, and place flour in a third bowl, seasoning all with salt and pepper.
  4. Heat oil in a large pan to 370°F.
  5. Dredge chicken in flour, egg, then breadcrumbs. Fry for 3-4 minutes per side until golden.
  6. Dredge eggplant in flour, then egg, and fry until golden (3-4 minutes per side).
  7. Preheat oven to 400°F.
  8. Create two puddles of marinara sauce on a baking sheet, place a chicken cutlet on top of each, and layer with marinara, parmesan, basil, then eggplant. Repeat with remaining ingredients. Add mozzarella on top.
  9. Bake for 7 minutes, then broil for 1-2 minutes until cheese is bubbly and golden.
  10. Serve with remaining sauce and fresh basil garnish.

Equipment

Notes

Don’t skip salting the eggplant; it helps draw out moisture and bitterness. Monitor oil temperature to avoid burning the chicken.

Nutrition

Find it online: https://www.glutenfreez.com/chicken-eggplant-parmesan/