Easy Chicken Eggplant Aubergine Parmesan
Elevate your weeknight dinner game with this Easy Chicken Eggplant (Aubergine) Parmesan recipe—a comforting and flavorful twist on the classic Italian-American dish. Perfectly breaded and golden-fried eggplant slices are layered alongside tender, herb-seasoned chicken breasts, rich marinara sauce, and ooey-gooey melted mozzarella cheese. With hints of Parmesan and a crispy panko breadcrumb coating, every bite is a delightful combination of textures and savory flavors. Ready in just an hour, this recipe blends simple ingredients with a straightforward process, making it a go-to dish for busy evenings or casual entertaining. Serve it over pasta, alongside a crisp garden salad, or with crusty bread to soak up the delicious sauce. Don’t forget a sprinkle of fresh basil for a final pop of color and flavor!
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 2 large Chicken breasts
- 2 Eggs
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Shredded mozzarella cheese
- 2 cups Marinara sauce
- 0.5 cup All-purpose flour
- 0.25 cup Olive oil (for frying)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the eggplants into 1/2-inch rounds. Lightly salt each slice and let them sit for 15 minutes to remove excess moisture. Pat them dry with paper towels.
Season chicken breasts with salt, pepper, and Italian seasoning. Set aside.
Set up a breading station: Place the flour in one shallow dish, beaten eggs in another, and a mixture of panko breadcrumbs and grated Parmesan cheese in a third dish.
Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Repeat until all slices are breaded.
Heat a large skillet over medium heat and add olive oil. Fry the breaded eggplant slices for about 2 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
In the same skillet, sear the seasoned chicken breasts for 3-4 minutes per side (they don’t need to be fully cooked, as they’ll finish cooking in the oven). Remove from skillet and set aside.
Pour 1 cup of marinara sauce into a 9x13-inch baking dish, spreading it evenly.
Layer half the fried eggplant slices over the marinara sauce, followed by the seared chicken breasts. Pour the remaining marinara sauce over the chicken and eggplant.
Top with remaining fried eggplant slices, then sprinkle shredded mozzarella and additional grated Parmesan evenly over the dish.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil if desired.
Serve warm with pasta, salad, or toasted bread. Enjoy!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 489 mg | 38% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 723 mg | 15% | |
*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.
