Oven Baked Chicken and Aubergine Egg Plant Parmigiana
Indulge in the rich and comforting flavors of Oven Baked Chicken and Aubergine Eggplant Parmigiana, a harmonious blend of crispy golden chicken and tender pan-fried aubergine slices layered with savory marinara sauce and gooey, melted mozzarella. This Italian-inspired casserole is elevated with a perfectly seasoned Parmesan breadcrumb crust, baked to perfection for a golden, bubbly finish. Ideal for weeknight dinners or special occasions, this dish is as pleasing to the eye as it is to the palate. Serve it warm with a sprinkle of fresh basil and watch it become your new family favorite. Keywords: chicken parmigiana, baked aubergine, Italian casserole recipe, eggplant parmesan, comfort food.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 medium-sized Aubergine (eggplant)
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 5 leaves Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the aubergines into 1/2-inch thick rounds, sprinkle both sides with 1 teaspoon of salt, and let sit for 15 minutes to draw out excess moisture. Wipe dry with a paper towel.
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, 1/2 teaspoon salt, and black pepper.
Dip each aubergine slice into the flour, then the egg, and finally the breadcrumb mixture, coating evenly. Repeat with the chicken breasts, cut in half horizontally to create thinner pieces if necessary.
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 brown. Remove and set aside.
Add the remaining olive oil and pan-fry the breaded aubergine slices in batches until golden brown, about 2 minutes per side. Set aside.
Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish. Arrange a layer of aubergine slices on top, followed by a layer of chicken.
Pour another 3/4 cup of marinara sauce over the chicken, sprinkle with 1/2 cup of mozzarella, and repeat layering with the remaining aubergine, marinara sauce, and 1 cup of mozzarella.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before sprinkling with fresh basil leaves and serving warm.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 9252 mg | 402% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 42.2 g | ||
| Protein | 210.7 g | 421% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1920 mg | 148% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1870 mg | 40% | |
*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.
