Crispy, Cheesy, Comfort: The Chicken Eggplant Parmesan You’ll Crave Every Week

You know those recipes that feel like a hug after a long day? This Chicken Eggplant Parmesan is exactly that a crispy, cheesy, saucy delight combining tender chicken and melt-in-your-mouth eggplant. Whether you’re juggling work, family dinners, or just craving something comforting, this recipe is perfect.

If you’ve been searching for dishes with eggplant and chicken that don’t skimp on flavor (or take all night to prep), this is your new go-to. It’s one of my favorite recipes for eggplant and chicken because it delivers every time layers of golden-fried chicken and eggplant, all baked under bubbling marinara and mozzarella.

Why You’ll Love This Chicken Eggplant Parmesan

Let’s chat about why this eggplant chicken dish deserves a top spot in your meal plan:

• Two comfort classics in one. Juicy chicken cutlets plus crispy eggplant equals the perfect pairing.
• Perfectly crispy layers. Thanks to frying both chicken and eggplant, the textures shine and hold up beautifully.
• Guaranteed crowd-pleaser. Whether it’s family dinner night or you’re entertaining guests, this satisfying chicken and eggplant recipe checks all the boxes.

Ingredients You’ll Need

(Quantities listed below in the recipe card!)

For the Marinara:

• Crushed plum tomatoes
• Garlic
• Olive oil
• Red pepper flakes
• Basil & salt

For the Chicken:

• Chicken breasts (butterflied & flattened)
• Flour, eggs, breadcrumbs
• Pecorino Romano & parsley

For the Eggplant:

• Large eggplant (salted for 1+ hours for texture magic)
• Flour, eggs, Pecorino Romano, parsley

Assembly:

• Mozzarella & Parmigiano Reggiano
• More marinara, basil leaves

Step-by-Step: Making Your Chicken Eggplant Parmesan

1. Salt the Eggplant

Start by giving your eggplant slices a little spa treatment. Salt them generously, stack in a colander, and weigh them down (those cans of tomatoes finally come in handy!). After an hour, wipe off the excess salt, pat them dry, and they’re fry-ready.

2. Simmer the Marinara

Heat up olive oil and garlic until golden and aromatic, don’t skip this step, it’s flavor gold. Toss in red pepper flakes, your crushed tomatoes, and a pinch of salt. Let it bubble away for 20 minutes. Finish with fresh basil. You’ll want to slather this on everything!

3. Fry the Chicken

Season, flour, egg, breadcrumb. You know the drill. Heat up that oil (about 360°F), and fry those chicken cutlets till they’re beautifully golden on both sides. Set them aside and resist nibbling, there’s more layering magic to come!

Need more chicken tips? Learn how to keep chicken juicy with the Ultimate Guide to Keeping Chicken Cutlets Juicy and Delicious Every Time.

4. Fry the Eggplant

Same oil, less fuss. Dip the eggplant in flour, then egg, and fry until golden. Pro tip: use leftover egg mixture from the chicken to minimize waste.

5. Assemble & Bake

Preheat the oven. Sauce goes down first, then chicken, more sauce, Parmigiano, basil. Eggplant layers follow, more sauce, cheese, basil, repeat. Finish with shredded mozzarella, bake until bubbly, and broil for that irresistible golden crust.

6. Serve & Swoon

Plate it up with extra marinara, a sprinkle of fresh basil, maybe some crusty bread on the side. Boom! dinner is done.

Melinda’s Tips & Tricks for Success

• Eggplant tip: Don’t skip the salting step. It draws out excess moisture, so you avoid a mushy situation.
• Keep it crisp: After frying, place chicken and eggplant on a wire rack instead of paper towels they stay crunchier!
• Want it lighter? You can bake the cutlets and eggplant instead of frying, but… let’s be honest, fried = heaven.

Serving, Storing & Prepping Ahead

This chicken eggplant parmesan is a dream for meal prep. Assemble ahead, refrigerate up to 24 hours, then bake when ready. It also freezes well, making it one of the best practical chicken and eggplant dishes. Leftovers reheat perfectly in the oven or microwave.

Leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven to bring back that crispy magic. Microwaving is fine too, but you’ll lose a bit of the texture.

FAQs About Chicken Eggplant Parmesan

Final Thoughts

This Chicken Eggplant Parmesan combines all the best flavors in one irresistible dish. Whether you’re craving dishes with eggplant and chicken or looking for new recipes for eggplant and chicken, this one will become a family favorite. Trust me it’s cheesy, crispy, and completely satisfying.

Crispy, Cheesy, Comfort: The Chicken Eggplant Parmesan You’ll Crave Every Week

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• Author: MERIEM
• Total Time: 1 hour 15 minutes
• Yield: 6 servings

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Description

This Chicken Eggplant Parmesan is the ultimate comfort food mash-up, layering crispy chicken cutlets, golden fried eggplant, rich homemade marinara, and gooey mozzarella cheese. Perfect for busy weeknights or special family dinners, it’s one of those chicken and eggplant dishes that everyone will be asking for again and again.

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Ingredients

For the marinara sauce
5 cloves garlic, sliced
2 28-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 (enough to fill pan 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+ hours
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

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Instructions

Salt the eggplant slices, place in a colander with a plate beneath, and weigh them down with something heavy (like canned tomatoes). Let sit for at least 1 hour, then wipe off excess salt and pat dry.

For the marinara, heat olive oil over medium-low heat. Add garlic and cook until golden (2-3 minutes). Stir in red pepper flakes for 30 seconds. Pour in crushed tomatoes, season with salt, and bring to a simmer. Add basil leaves and simmer for 20 minutes. Set aside.

Heat olive or vegetable oil in a large pan to 360-370°F. Mix breadcrumbs, Pecorino Romano, and parsley in a bowl. Pat chicken dry, season with salt and pepper, dredge in flour, dip in eggs, and coat with breadcrumbs. Fry cutlets 3-4 minutes per side. Set aside on wire rack or paper towels.

Skim debris from oil. In a bowl, mix eggs, Pecorino Romano, black pepper, and parsley. Dredge eggplant slices in flour, dip in egg mixture, and fry until golden, about 3-4 minutes per side. Drain on paper towels.

Preheat oven to 400°F. Spread marinara sauce on the bottom of a baking dish. Layer chicken cutlets, sauce, Parmigiano, basil, then eggplant slices. Repeat with sauce, Parmigiano, basil, another layer of eggplant, more sauce, cheese, and basil. Finish with mozzarella.

 

Bake for 7 minutes, then broil for 1-2 minutes until cheese is golden and bubbly. Serve with extra sauce on the side.

Notes

Make sure to salt the eggplant slices thoroughly and allow them enough time to drain—this keeps them crisp and prevents a soggy texture. You can also prep the sauce and bread the chicken and eggplant ahead of time to streamline assembly. Leftovers reheat beautifully in the oven!

• Prep Time: 30 minutes (including eggplant draining time)
• Cook Time: 45 minutes
• Category: Main Course
• Method: Frying & Baking
• Cuisine: Italian-American

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