Chicken Eggplant Parmesan
User Reviews
5
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Prep Time
15 mins
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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
Description
This Chicken Eggplant Parmesan includes two main components: the chicken and the eggplant, both dredged in flour, dipped in egg, and coated with Italian-seasoned breadcrumbs mixed with Pecorino Romano and parsley. The eggplant slices are salted and weighted to draw out excess water before frying, preventing sogginess and ensuring a crisp texture.
The homemade marinara sauce is made by gently cooking sliced garlic in olive oil until golden, adding red pepper flakes for a hint of heat, then stirring in crushed plum tomatoes and seasoning with salt and basil. This sauce simmers for about 20 minutes to deepen flavors and is used both in layering the dish and for serving.
Chicken breasts are butterflied and pounded thin for even cooking, then breaded and fried in a generous skim of oil to achieve a golden crust. The eggplant is likewise fried until crisp. The components are layered with mozzarella, Parmesan, and marinara sauce, then baked. Finished with fresh torn basil, the dish offers a balance of crispy exterior and tender interior with bright sauce and herb notes.
Salting the eggplant is recommended for removing bitterness and moisture but should be rinsed or wiped clean and dried thoroughly before frying. After frying, both eggplant and chicken are drained on racks or paper towels to remove excess oil. Leftover sauce keeps well refrigerated or frozen, and leftovers should be reheated gently to preserve texture.
Ingredients
For the marinara sauce
- 5 cloves garlic sliced
- 2 ounce cans crushed plum tomatoes
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes crushed, hot
- salt to taste
- 2 basil leaves
For the chicken
- 2 cups olive oil or enough to fill up pan at least 1/2-inch high, or vegetable oil
- 2 pounds chicken breast butterflied and pounded flat
- 1/2 cup flour for dredging only
- salt to taste
- black pepper to taste
- 4 large egg
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons flat-leaf parsley minced, Italian
- 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 egg
- 1/4 cup pecorino romano grated
- 1/4 teaspoon black pepper
- 3 tablespoons flat-leaf parsley minced, Italian
Assembly ingredients
- 1/2 cup parmigiano reggiano grated
- 3 cups mozzarella cheese shredded
- 4 cups marinara sauce from recipe above
- 10 basil hand torn, leaves
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 eggplant slices for at least an hour removes excess moisture and bitterness; rinse or wipe well and pat dry before frying.
- Drain fried eggplant and chicken on wire racks or paper towels to remove excess oil before assembling the parmigiana.
- Extra marinara sauce can be served alongside or saved refrigerated for up to 5 days or frozen for 6 months.
- Leftover assembled dish can be stored up to 3 days and reheated in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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