Learn the Classic Italian Eggplant Parmesan but With Chicken!
Looking for a hearty and comforting meal? Chicken & Eggplant Parmesan is the perfect dish! It’s a tasty twist on the classic Italian favorite, featuring crispy chicken and tender eggplant, all smothered in marinara sauce and topped with melted cheese. It’s easy to make, delicious, and sure to please the whole family!
Chicken Eggplant Parm
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- Salt and pepper
- 1 cup flour
- 2 eggs beaten
- 1 ½ cups breadcrumbs Italian style works best
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Olive oil for frying
For the Eggplant:
- 1 large eggplant sliced into ½-inch rounds
- Salt
- Olive oil for frying
Instructions
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Prepare the Eggplant: Start by laying the eggplant slices on paper towels. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture. This helps keep the eggplant crispy. After 30 minutes, pat the slices dry with paper towels.
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Bread the Chicken: Season the chicken breasts with salt and pepper. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs and Parmesan mixed together. Coat each chicken breast in flour, dip it in the eggs, and then cover it with the breadcrumb mixture.
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Fry the Eggplant: Heat a bit of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches, turning until they are golden brown and tender (about 3–4 minutes per side). Place them on paper towels to remove any extra oil.
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Fry the Chicken: In the same skillet, add more olive oil and fry the breaded chicken breasts for 4–5 minutes per side until they’re golden and fully cooked. Set them aside.
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Assemble the Dish: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of marinara sauce on the bottom. Place the fried chicken on top, followed by a layer of fried eggplant. Cover the eggplant with more marinara sauce, and sprinkle shredded mozzarella cheese on top. Repeat the layers if needed, finishing with cheese on top.
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Bake: Put the dish in the oven and bake for 20–25 minutes, until the cheese is bubbly and golden. For an extra crispy top, broil for 2–3 minutes, but watch carefully to avoid burning.
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Serve and Enjoy: Let the dish rest for a few minutes before serving. Serve hot with a side of garlic bread, pasta, or a fresh salad for a complete meal!
