Baked Chicken Parmesan Eggplant Stacks Recipe

Imagine layers of crispy eggplant and savory chicken, all drizzled with rich marinara sauce and topped with melted cheese. This Chicken Parmesan Eggplant Stacks recipe combines the classic flavors of chicken parmesan with the perfect twist, making it an exciting dish for any dinner table. It’s perfect for chicken recipe enthusiasts looking to try something new yet comforting.

This recipe takes a traditional favorite and elevates it with the addition of tender, sliced eggplant. Not only does it make for a visually stunning presentation, but it also adds a delightful texture and flavor that complements the juicy chicken beautifully.

Deliciously Layered Chicken Parmesan Eggplant Stacks

These Chicken Parmesan Eggplant Stacks are a mouthwatering combination of crispy eggplant, seasoned chicken, and gooey cheese, all topped with a flavorful marinara sauce. Each bite bursts with flavor, making it a satisfying meal that will leave you craving more.

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
2 cups marinara sauce
2 boneless, skinless chicken breasts, cooked and sliced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup breadcrumbs
2 eggs, beaten
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling

Instructions

Prep the Eggplant: Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 20 minutes, flipping halfway, until tender and slightly golden.
Prepare the Chicken: While the eggplant is baking, season the cooked chicken slices with salt, pepper, and Italian seasoning. Set aside.
Assemble the Stacks: In a baking dish, start layering the stacks by placing a slice of eggplant at the bottom, followed by a layer of chicken, a spoonful of marinara sauce, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with eggplant and a generous layer of marinara sauce and cheeses on top.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
Serve: Let the stacks cool for a few minutes before slicing. Serve warm, garnished with fresh basil if desired.