Cheesy, delicious and in the oven in just 30 minutes, this Eggplant Chicken Parmesan dish is the best way to enjoy two of your favorite recipes.
Growing up, I loved when my mom would make chicken parmesan. Cheesy, warm and comforting, it was one of my very favorite dinners. Mom would make it during the week when we had a bunch of friends over or pair it with roasted veggies and serve it up for company. No matter the occasion, it was always a hit!
My sister, the vegetarian usually got a serving or two of eggplant parmesan but the rest of us meat eaters enjoyed the crispy coated chicken smothered in sauce and cheese. So, as the fall weather begins to chill us to the bone here in the midwest, I knew I’d have to make up my own version of my childhood favorite. This one pairs both the eggplant and the crispy breaded chicken for the best mashup dinner ever!
Eggplant Chicken Parmesan
Cheesy, delicious and in the oven in just 30 minutes, this Eggplant Chicken Parmesan dish is the best way to enjoy two of your favorite recipes.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 4 Servings 1x
Ingredients
- Sauce
- 2 cups fire-roasted crushed tomatoes
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- Eggplant and Chicken
- 1 small eggplant (about 1 pound), trimmed and cut into 8 slices
- 4 tablespoons olive oil (divided)
- Coarse Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/4 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
- 2 cups Panko bread crumbs
- 1/2 cup grated Parmesan cheese (divided)
- 4 small boneless skinless chicken breasts (about 1 1/4 pounds)
- 8 ounces fresh mozzarella, thinly sliced
- Fresh basil or parsley, for garnish
- Cooked spaghetti for serving, if desired
Instructions
- In a medium bowl, stir together the tomatoes, shallots and garlic, set aside. Heat the broiler. Brush both sides of the eggplant slices with olive oil and sprinkle with a pinch of salt and pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425°F.
- Meanwhile, combine the flour and red pepper flakes in a shallow dish. Combine the eggs and 1 teaspoon water in a second dish. Combine the bread crumbs and 2 tablespoons of the parmesan cheese in a third dish.
- Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg mixture and place in the bread crumb mix and press until well coated on both sides. Repeat with the remaining chicken.
- In a large nonstick skillet, heat over medium-high heat. Add 2 tablespoons of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 minutes. Transfer to a lightly greased 9-by-13-inch baking dish and repeat with the remaining oil and chicken.
- Place 2 eggplant slices on each chicken piece and top evenly with the sauce, remaining Parmesan cheese and mozzarella. Bake until the cheese is melted and lightly browned, 18 to 24 minutes. Sprinkle with basil or parsley and a pinch of salt and pepper to taste. Serve hot with spaghetti if desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 655
- Sugar: 10g
- Sodium: 921mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 120mg
What’s your favorite chicken dish?
Need some more inspiration? Try these…
Chicken Piccata from Natashas Kitchen
Baked Lemon Chicken from Gimme Some Oven
Chipotle Salsa Baked Chicken from Simply Recipes
Or, try my Skillet Chicken with Olives and Rosemary…
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