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Easy Chicken Eggplant Parmesan Recipe

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4.1 from 9 reviews

This Easy Chicken Eggplant Parmesan recipe combines crispy breaded chicken breasts with tender fried eggplant slices, layered with rich marinara sauce and melted mozzarella cheese. It’s a delicious twist on classic chicken Parmesan, perfect for a comforting homemade meal that’s sure to impress.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Eggplant

  • 4 eggplant slices (about ½ inch thick)
  • 1 teaspoon salt

Chicken

  • 2 chicken breasts
  • ¾ cup Italian seasoned breadcrumbs
  • 4 tablespoons Pecorino Romano cheese
  • 2 tablespoons chopped parsley
  • ¾ cup flour
  • 2 eggs
  • Salt and pepper, to taste
  • Vegetable oil for frying (about ½ inch depth)

To Assemble

  • ⅓ cup Parmigiano Reggiano, grated
  • 1 ½ cups grated mozzarella cheese
  • 2 cups marinara sauce
  • 6 basil leaves, finely chopped

Instructions

  1. Prepare the eggplant: Cut 4 slices from the center of the eggplant, each ½ inch thick. Sprinkle salt on both sides and let sit for 20-30 minutes to draw out moisture. Wipe the slices with a damp towel to remove excess salt and pat dry.
  2. Prepare and flatten chicken: Cut chicken breasts in half vertically and place on a clean surface. Cover with parchment paper and gently pound to an even thickness. Set aside.
  3. Set up breading stations: In one bowl, mix Italian seasoned breadcrumbs, Pecorino Romano cheese, and chopped parsley. In a second bowl, whisk the eggs. In a third bowl, place the flour. Season each bowl with salt and pepper to taste.
  4. Heat oil for frying: In a large heavy pan, heat ½ inch of vegetable oil to 370°F (188°C).
  5. Bread the chicken: Season chicken on both sides with salt and pepper. Dredge each piece in flour, shaking off excess, then dip into the egg, followed by the breadcrumb mixture. Place breaded chicken on a flat surface.
  6. Fry the chicken: Fry chicken cutlets in batches of two for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
  7. Prepare the eggplant for frying: Remove any breadcrumb debris from the oil with a slotted spoon. Pat eggplant slices dry again, dredge in the same flour, dip into the egg, drain briefly, then carefully add them to the hot oil.
  8. Fry the eggplant: Fry eggplant in batches of two for 3-4 minutes per side until golden brown. Drain on paper towel-lined plates.
  9. Assemble the dish: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, place fried chicken cutlets, then top with fried eggplant slices. Sprinkle with grated Parmigiano Reggiano and mozzarella cheese. Sprinkle chopped basil evenly over the top.
  10. Bake: Bake in the preheated oven for about 15-20 minutes or until cheese is melted and bubbly. Remove and let rest for a few minutes before serving.

Notes

  • Salting the eggplant helps reduce bitterness and excess moisture, ensuring better frying results.
  • Use fresh basil for the best aroma and flavor in the final dish.
  • Maintain oil temperature at 370°F for perfect frying; too low will cause sogginess, too high will burn the breading.
  • Patting dry the eggplant after salting is crucial for crispiness.
  • Work in batches to avoid overcrowding the pan, which can lower oil temperature and affect the fry texture.
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://avascooking.com/easy-chicken-eggplant-parmesan-recipe/