Delicious Chicken Eggplant Parmesan Recipe

If you’re looking for a tasty twist on the classic Eggplant Parmesan, this Chicken Eggplant Parmesan recipe is a must-try. Combining tender chicken with flavorful eggplant, it’s a delightful chicken recipe that will impress your family and friends. It’s the perfect comfort food for any occasion, whether it’s a cozy dinner or a weekend gathering.

Imagine crispy baked chicken layered with luscious marinara sauce, melted cheese, and perfectly cooked eggplant. This dish brings all the classic flavors together, ensuring every bite is a delicious experience. Plus, it’s a great way to sneak in some veggies without anyone noticing!

A Twist on Classic Eggplant Parmesan

This Chicken Eggplant Parmesan recipe features breaded chicken cutlets layered with savory marinara sauce, tender eggplant, and gooey mozzarella cheese. It’s a hearty dish that’s both satisfying and full of flavor, making it an excellent choice for chicken lovers and veggie enthusiasts alike.

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
1 teaspoon salt
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
2 cups cooked chicken breasts, sliced
2 tablespoons olive oil
Fresh basil leaves for garnish

Instructions

Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Bread the Chicken: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each chicken slice in flour, then into the egg, and finally coat with breadcrumbs.
Cook the Eggplant: In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.
Assemble the Dish: In a baking dish, spread a layer of marinara sauce. Layer half the eggplant, half the chicken, half the mozzarella, and half the Parmesan. Repeat the layers.
Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes until bubbly and golden.
Serve: Garnish with fresh basil leaves and serve hot with a side of pasta or a crisp salad.