Chicken Eggplant Aubergine Parmesan
Discover the ultimate comfort food fusion with this Chicken Eggplant (Aubergine) Parmesan recipe—a deliciously layered masterpiece that combines tender breaded chicken, roasted eggplant, rich marinara sauce, and gooey melted mozzarella. This Italian-inspired dish boasts a depth of flavor with golden breadcrumbs, Parmesan cheese, and fresh basil, all baked to bubbling perfection. Perfect for a weeknight dinner or an elegant family meal, this dish is as satisfying as it is visually stunning. With simple preparation steps and ingredients like olive oil and Italian breadcrumbs, this recipe is both approachable and packed with Mediterranean flair. Serve alongside crusty garlic bread or a crisp green salad for a complete and irresistible meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 large Eggplant (aubergine)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 cup Italian breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 large Eggs
- 0.5 cup Flour
- 2 cups Marinara sauce
- 6 pieces Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with 1/2 teaspoon of salt and let them sit for 15 minutes to draw out moisture. Rinse and pat dry with paper towels.
While the eggplant rests, prepare the chicken by pounding the breasts to an even thickness of about 1/2 inch. Season both sides with a pinch of salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Italian breadcrumbs and 1/4 cup of grated Parmesan cheese.
Dredge each chicken breast in the flour, dip into the beaten eggs, and coat with the breadcrumb mixture. Repeat until all pieces are breaded.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the breaded chicken breasts for 2-3 minutes per side until golden, but not fully cooked through. Set aside.
Bake the eggplant slices by laying them on a lined baking sheet. Drizzle with 2 tablespoons of olive oil and roast for 12 minutes, flipping halfway through, until tender and slightly golden.
In a greased 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer the eggplant slices, followed by the seared chicken breasts.
Pour the remaining marinara sauce over the chicken and eggplant. Sprinkle the top with shredded mozzarella cheese, the remaining Parmesan cheese, and fresh basil leaves.
Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Remove the dish from the oven and let it rest for 5 minutes before serving. Optionally, garnish with additional fresh basil leaves.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 379 mg | 29% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 549 mg | 12% | |
*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.
