Name: Easy Chicken Eggplant Parmesan Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 eggplant slices (½ inch thick); 1 teaspoon salt; 2 chicken breasts; ¾ cup Italian seasoned breadcrumbs; 4 tablespoons Pecorino Romano cheese, grated; 2 tablespoons chopped parsley; ¾ cup flour; 2 eggs; Salt and pepper, to taste; Vegetable oil, for frying (about ½ inch deep); ⅓ cup Parmigiano Reggiano, grated; 1 ½ cups grated mozzarella cheese; 2 cups marinara sauce; 6 basil leaves, finely chopped

Jump to Recipe· 4.2 from 41 reviews

If you’ve ever wished for a new spin on a classic favorite, this Easy Chicken Eggplant Parmesan Recipe is about to become your new go-to comfort food. It brings together tender, breaded chicken breasts and golden, crispy eggplant slices layered under a luscious marinara sauce and heaps of melted cheese. The result is an irresistible dish bursting with flavor and texture that will leave you wondering why you ever settled for plain chicken parmesan. Trust me, once you dive into this, it’s hard to go back!

Ingredients You’ll Need

The image shows several ingredients neatly arranged on a white marbled surface. At the top right, two raw pale chicken pieces rest on white parchment paper over a white plate. Below them, a large white bowl is filled with thick, bright red tomato sauce. To the left of the sauce, a white bowl contains shredded white cheese. Below that, a smaller white bowl holds white flour. In the middle, two white eggs are placed next to fresh green basil leaves. Below the eggs, a small white bowl has grated cheese, and next to it, a small white cup is filled with chopped green herbs. On the bottom right, a whole dark purple eggplant lies on the surface. Near the center bottom, a white plate holds black pepper, salt, dried herbs, and red chili flakes in small piles. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple yet perfectly balanced ingredients. Each one adds a unique touch, from the savory breadcrumbs to the fresh basil that finishes the dish with a bright pop of color and flavor. Gathering these staples is the first step toward a memorable meal.

4 eggplant slices: Half-inch thick, these provide a tender, crispy layer that beautifully complements the chicken.
1 teaspoon salt: Used to draw moisture from the eggplant, ensuring it fries perfectly.
2 chicken breasts: The star protein, sliced thin and pounded for quick, even cooking.
¾ cup Italian seasoned breadcrumbs: Full of herbs and flavor, they create a crunchy coating for the chicken.
4 tablespoons Pecorino Romano: Adds a sharp, tangy complexity to the breading mix.
2 tablespoons chopped parsley: Freshness in the breading to brighten each bite.
¾ cup flour: For dredging, helping the egg and breadcrumb layers stick perfectly.
2 eggs: The glue that brings the breading together.
Salt and pepper: Essential seasonings to enhance every component.
Vegetable oil for frying: Needed for that satisfying, golden crust on both chicken and eggplant.
⅓ cup Parmigiano Reggiano, grated: Adds a nutty, savory kick to each layer.
1 ½ cups grated mozzarella cheese: Melts beautifully over the stacks for gooey perfection.
2 cups marinara sauce: Rich, tangy tomato goodness that ties everything together.
6 basil leaves, finely chopped: Fresh garnish to elevate both flavor and presentation.

How to Make Easy Chicken Eggplant Parmesan Recipe

Step 1: Prepare the Eggplant

Start by cutting four slices from the center of your eggplant, each about half an inch thick. Sprinkle salt on both sides and let them rest for 20 to 30 minutes. This step pulls out excess moisture, which helps the slices fry up crisp instead of soggy. Afterward, wipe them clean with a damp towel and pat dry.

Step 2: Pound and Prep the Chicken

Slice the chicken breasts in half vertically so you have thinner cutlets that cook quickly and evenly. Cover them with parchment paper and gently pound each piece a few times until uniformly flattened. This not only tenderizes the meat but also ensures an even coating later on.

Step 3: Set Up the Breading Station

Create three separate bowls — one with Italian seasoned breadcrumbs mixed with Pecorino Romano and parsley, one whisked eggs, and one with flour. Season each station with salt and pepper. This setup keeps the breading process smooth and helps you achieve that perfect crunch on every piece.

Step 4: Fry the Chicken Cutlets

Heat about half an inch of vegetable oil in a heavy pan to 370°F. Season the chicken cutlets with salt and pepper, then dredge each first in flour, then egg, and finally the breadcrumb mixture. Fry the cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.

Step 5: Fry the Eggplant Slices

Clean your oil by skimming out breadcrumb debris. Dry the eggplant slices, then dredge in flour followed by the egg wash. Fry gently in the hot oil for 3 to 4 minutes per side until they turn a lovely golden hue. Drain on paper towels, working in small batches to avoid crowding.

Step 6: Assemble and Bake

Preheat your oven to 400°F and prep a lined baking sheet or casserole dish. Start by creating two puddles of marinara sauce slightly bigger than your chicken cutlets. Place a cutlet on each puddle, then build layers by adding marinara, parmesan, basil, fried eggplant, more sauce, another chicken piece, followed by layers of eggplant and cheese. Finish by generously topping with mozzarella. Bake for 7 minutes to warm through, then broil briefly until the cheese bubbles and browns beautifully.

How to Serve Easy Chicken Eggplant Parmesan Recipe

Two pieces of eggplant parmesan lie side by side on a white marbled surface. Each piece has three main layers: a base of thick, crispy golden-brown breaded eggplant, topped with bright red tomato sauce that peeks out from the sides, and finished with a golden, slightly browned cheese layer mixed with herbs and spices, covering the top fully. Small bits of grated cheese and green herbs are scattered around the eggplants, adding texture and color contrast. The overall look is rustic and appetizing with warm tones of red, gold, and green. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches are everything. Scatter finely chopped fresh basil leaves over the bubbly cheese to add a burst of fresh aroma and vibrant green color that makes this dish pop visually and flavor-wise.

Side Dishes

This recipe pairs wonderfully with light sides like a crisp green salad or steamed vegetables to balance the richness. Garlic bread or a simple pasta tossed in olive oil and herbs also make fantastic companions for soaking up that glorious marinara sauce.

Creative Ways to Present

You can serve the chicken eggplant parmesan stacks individually on plates for a classy dinner presentation or arrange them family-style on a large platter for a cozy, shareable meal. Drizzle extra sauce around the plate and garnish with whole basil leaves for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Leftover chicken eggplant parmesan keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve its flavors and moisture, making it perfect for a quick reheat later.

Freezing

This recipe freezes beautifully. Layer the assembled stacks in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To bring leftovers back to life, reheat in the oven at 350°F until warmed through and the cheese is melty again. Avoid the microwave if you want to maintain the crispy edges of the chicken and eggplant.

FAQs

Can I use fresh mozzarella instead of shredded mozzarella?

Absolutely! Fresh mozzarella works wonderfully if you want a creamier, softer melt. Just slice it thin and layer as you go. The flavor will be a bit milder but equally delicious.

Is it necessary to salt the eggplant before frying?

Salting helps draw out moisture and reduces bitterness, which improves the texture when fried. It’s worth the extra step to get that perfect crispy yet tender bite.

Can I bake instead of fry the chicken and eggplant?

You can bake for a lighter version, though frying gives that golden crispiness that’s signature to this recipe. If you choose to bake, coat the pieces with oil and bake at 425°F until crisp.

What kind of marinara sauce should I use?

Homemade or store-bought marinara both work well. Just choose a sauce that has good acidity and fresh tomato flavor to complement the rich breading and cheese.

How do I prevent the cheese from burning when broiling?

Keep a close eye during broiling—just a minute or two is usually enough. Position the oven rack further from the heat source if your broiler is very intense.

Final Thoughts

This Easy Chicken Eggplant Parmesan Recipe is one of those dishes that brings warmth, satisfaction, and a bit of wow factor to any meal. It’s approachable enough for weeknights but special enough to impress company. I hope you’ll give it a try soon and discover just how delicious layering chicken and eggplant with marinara and cheeses can be!