Chicken Eggplant Parmesan
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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salting time
1 hr
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
946 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Eggplant Parmesan
Report
Golden fried chicken cutlets are layered with marinara sauce, fried eggplant slices, Parmigiano Reggiano, and mozzarella and baked until bubbly.
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Ingredients
For the marinara sauce
- 5 cloves garlic sliced
- 2 ounce cans crushed plum tomatoes
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed hot red pepper flakes
- salt to taste
- 2 basil leaves
For the chicken
- 2 cups olive or vegetable oil or enough to fill up pan at least 1/2-inch high
- 2 pounds chicken breast butterflied and pounded flat
- 1/2 cup flour for dredging only
- salt and pepper to taste
- 4 large eggs
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons Italian flat-leaf parsley minced
- 1/4 cup pecorino romano grated
For the eggplant
- 1 large eggplant sliced lengthwise 1/4-inch thick or less, salted for 1 plus hours - see notes below
- 1 cup flour for dredging only
- 4 large eggs
- 1/4 cup pecorino romano grated
- 1/4 teaspoon black pepper
- 3 tablespoons Italian flat-leaf parsley minced
Assembly ingredients
- 1/2 cup parmigiano reggiano grated
- 3 cups mozzarella shredded
- 4 cups marinara sauce from recipe above
- 10 basil leaves hand torn
Instructions
Salt the eggplant
- Salt the eggplant slices then place in a colander to drain with a plate beneath. Also, place a plate on top of the eggplant and a weight (canned tomatoes work well) to aid in water removal. After a minimum of 1 hour, wipe the pieces with a damp towel to remove most of the excess salt. Pat the pieces dry. They are now ready for frying.
Make the marinara sauce
- Heat a large sauce pan to medium-low and add the olive oil and garlic.
- Once the garlic turns golden (about 2-3 minutes) add the red pepper flakes and cook for 30 seconds more. Add the tomatoes and bring the sauce to a simmer, stirring occasionally.
- Season the sauce with salt to taste and add the basil leaves. After 20 minutes of simmering, set the sauce aside covered to keep warm or keep it cooking over very low heat.
Fry the chicken cutlets
- Heat a 1/2 inch of olive or vegetable oil in a large heavy pan to 360-370f. While the oil is heating up, mix together the breadcrumbs, Pecorino, and parsley.
- Pat the chicken dry then season with salt and pepper on both sides. Dredge the chicken into flour and shake off the excess. Place the chicken into the egg and then into the breadcrumbs. Place all the breaded cutlets onto a baking sheet ideally lined with parchment paper for easy frying.
- Once the oil is ready fry the cutlets for 3-4 minutes per side then place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan. Set cutlets aside then move on to frying the eggplant in the next section below.
Fry the eggplant
- The same oil that was used for the chicken can be used for the eggplant. Any debris should be skimmed out with a slotted spoon before frying.
- In a large bowl mix together the eggs, Pecorino, black pepper, and parsley. Note: Any leftover eggs from the cutlets can be used for the eggplant.
- Pat the eggplant pieces dry then dredge in flour and shake off the excess. Place the eggplant into the egg mixture then let it drain for a few seconds on the side of the bowl before gently adding to the hot oil.
- Fry the eggplant until golden (about 3-4 minutes per side) then place on a wire rack or paper towel lined plate to drain. Work in batches until finished.
Assemble and bake
- Preheat oven to 400f and set the rack towards the top 1/3 of the oven.
- Place sauce into the bottom of a baking sheet or dish then spread out the chicken cutlets. Place a couple of tablespoons of sauce on top of each cutlet and sprinkle a bit of the Parmigiano and basil.
- Place pieces of eggplant on top of the chicken (try to cover most of the chicken) then layer more sauce, Parmigiano, and basil. Add one more layer of eggplant then top with the sauce, cheese, and basil once more.
- Finally, distribute the mozzarella on top. Bake for 7 minutes to warm through then broil for the last 1-2 minutes. Watch the whole time! Once the cheese is bubbly and golden, immediately remove the pan from the oven.
- Serve the chicken eggplant parmesan with more of the remaining sauce on the side. Any leftover sauce can be served for bread dipping. Enjoy!
Notes
- Salting is optional, though it's highly recommended. The salt removes excess water from the eggplant which helps achieve a better fry. Make sure to remove the salt before frying. Wipe the eggplant with a damp towel or run them under water. Either way, make sure to thoroughly dry the pieces before dredging and frying.
- After frying be sure to let drain on a wire rack or paper towels. In addition, make sure to blot any excess oil from the eggplant before assembling the parmigiana.
- Extra sauce is great to serve on the side. Leftover sauce can be saved for up to 5 days in the fridge or frozen for up to 6 months.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven at 350f until warm.
Nutrition Information
Show Details
Calories
946kcal
(47%)
Carbohydrates
59.9g
(20%)
Protein
83.6g
(167%)
Fat
41.8g
(64%)
Saturated Fat
14g
(70%)
Cholesterol
349mg
(116%)
Sodium
1303mg
(54%)
Potassium
681mg
(19%)
Fiber
13.2g
(53%)
Sugar
18.7g
(37%)
Calcium
411mg
(41%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 946 kcal
% Daily Value*
| Calories | 946kcal | 47% |
| Carbohydrates | 59.9g | 20% |
| Protein | 83.6g | 167% |
| Fat | 41.8g | 64% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 349mg | 116% |
| Sodium | 1303mg | 54% |
| Potassium | 681mg | 14% |
| Fiber | 13.2g | 53% |
| Sugar | 18.7g | 37% |
| Calcium | 411mg | 41% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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