Chicken and Eggplant Aubergine Pseudo Fried
Dive into the crispy, golden-baked goodness of Chicken and Eggplant Aubergine Pseudo Fried—a healthier twist on classic fried fare that doesn't sacrifice taste. This oven-baked masterpiece combines tender chicken breast pieces with melt-in-your-mouth eggplant slices, both coated in a flavorful breadcrumb crust infused with Parmesan cheese, garlic, and paprika. The dish swaps deep frying for a light olive oil spray and a hot oven, ensuring all the crunch with none of the guilt. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe comes together in just 45 minutes and pairs beautifully with a crisp side salad or a tangy marinara dipping sauce. Whether you're craving comfort food or simply exploring new ways to enjoy chicken and eggplant, this dish is a game-changer!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 medium-sized Eggplant (aubergine)
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Olive oil spray
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
Cut the chicken breasts into thin strips or bite-sized pieces. Slice the eggplant into 1/4-inch-thick rounds, then halve the rounds to create half-moon shapes.
Set up a breading station with three shallow bowls: In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
One at a time, coat each piece of chicken and eggplant in flour, shaking off any excess. Dip it in the beaten egg, then coat it thoroughly in the breadcrumb mixture, pressing gently to adhere the coating.
Place the coated chicken and eggplant pieces onto the prepared baking sheet, leaving a bit of space between each piece.
Lightly spray the tops of the coated pieces with olive oil spray to help achieve a crisp, golden finish.
Bake in the preheated oven for 20-25 minutes, flipping the pieces halfway through the cook time, until the chicken is cooked through and the coating is golden brown. The eggplant should also be tender.
Serve immediately as a main dish or as part of a larger meal, pairing with a fresh salad or a marinara dipping sauce for even more flavor.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.0 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
