Name: Easy Chicken Eggplant Parmesan
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 eggplant slices; 1 tsp salt; 2 chicken breasts; ¾ cup Italian seasoned breadcrumbs; 4 Tbsp Pecorino Romano; 2 tbsp chopped parsley; ¾ cup flour; 2 eggs; Salt and pepper; Vegetable oil for frying; 1/3 cup Parmigiano Reggiano, grated; 1 ½ cups grated mozzarella cheese; 2 cups marinara sauce; 6 basil leaves, finely chopped

Easy Chicken Eggplant Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: chef-emmy
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Description

A comforting twist on classic Italian eggplant parmesan featuring layers of crispy chicken, eggplant, marinara sauce, and gooey cheese.

Ingredients

Scale

4 eggplant slices
1 tsp salt
2 chicken breasts
¾ cup Italian seasoned breadcrumbs
4 Tbsp Pecorino Romano
2 tbsp chopped parsley
¾ cup flour
2 eggs
Salt and pepper
Vegetable oil for frying
1/3 cup Parmigiano Reggiano, grated
1 ½ cups grated mozzarella cheese
2 cups marinara sauce
6 basil leaves, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Cut 4 slices from the center of the eggplant, each being ½ inch thick. Sprinkle salt on both sides and let sit for 20-30 minutes. Wipe off excess salt.
Cut and flatten chicken breasts, then season with salt and pepper.
Prepare the breading station with separate bowls for breadcrumbs mixed with Pecorino Romano and parsley, eggs, and flour seasoned with salt and pepper.
Heat vegetable oil in a large pan to 370°F.
Dredge chicken pieces in flour, then egg, then breadcrumbs, and fry until golden.
Dredge eggplant slices in flour, then egg, and fry until golden.
Preheat oven to 400°F. Assemble on a baking sheet: place chicken on marinara puddles, layer with marinara, cheese, and eggplant. Repeat layers.
Sprinkle mozzarella on top and bake for 7 minutes, then broil until golden.
Serve with remaining sauce and garnish with basil.