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Eggplant Chicken Parmesan

Eggplant Chicken Parmesan | BourbonandHoney.com -- 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.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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