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.
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
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
Keywords: Chicken Eggplant Parmesan, dishes with eggplant and chicken, eggplant chicken dish, eggplant recipes chicken, recipes for eggplant and chicken, chicken and eggplant dishes, chicken and eggplant recipe