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Easy Chicken Eggplant Parmesan Recipe

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4.2 from 41 reviews

This easy Chicken Eggplant Parmesan recipe is a comforting Italian-inspired dish that combines crispy breaded chicken breasts with perfectly fried eggplant slices, layered with rich marinara sauce, Parmigiano Reggiano, fresh basil, and melted mozzarella cheese. The recipe features a classic breading and frying technique followed by oven baking to meld flavors and achieve a bubbly, golden cheese topping.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Eggplant Preparation

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

For the Chicken

  • 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)

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 to about ½ inch thick. Sprinkle both sides with salt and let them sit for 20-30 minutes. This process draws out moisture and reduces bitterness. Wipe the slices with a damp towel and pat dry.
  2. Prepare the Chicken Breast: Slice each chicken breast vertically in half to create thinner cutlets. Place them on a clean surface and cover with parchment paper; pound gently to flatten evenly. Set aside.
  3. Set Up Breading Stations: In three separate bowls, place the flour, beaten eggs, and a mixture of Italian seasoned breadcrumbs combined with Pecorino Romano and chopped parsley. Season each bowl with salt and pepper.
  4. Heat Oil for Frying: Pour vegetable oil into a large skillet to a depth of ½ inch and heat to 370°F. This oil temperature ensures a crispy, golden crust without absorbing too much oil.
  5. Bread the Chicken: Season the chicken cutlets with salt and pepper. Dredge each piece first in flour, shaking off the excess, then dip in beaten eggs, and finally coat in the breadcrumb mixture. Place the breaded chicken on a flat surface before frying.
  6. Fry the Chicken: Carefully place the cutlets in the hot oil in batches (two at a time) to avoid overcrowding. Fry 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 and Fry the Eggplant: Pat the salted eggplant slices dry. Using the same breading setup, dredge them in flour, dip in egg, and fry in the hot oil for 3-4 minutes per side until golden. Drain on paper towels. Fry in batches as needed.
  8. Preheat Oven: Heat oven to 400°F and position the rack in the center. Line a baking sheet with parchment paper or prepare a casserole dish for assembling the stacks.
  9. Assemble the Parmegiana Stacks: Create two circles of marinara sauce on the baking sheet, each slightly larger than the chicken pieces. Place one chicken cutlet on each sauce puddle.
  10. Layer Ingredients: Spoon 3-4 tablespoons of marinara on each cutlet, sprinkle with parmesan and chopped basil, then place an eggplant slice on top. Repeat the layers: marinara, parmesan, basil, second chicken cutlet, more marinara, second eggplant slice, and finish with marinara.
  11. Add Cheese and Bake: Generously top each stack with shredded mozzarella cheese. Bake for 7 minutes to warm through, then switch to broil for 1-2 minutes until the cheese is bubbly and golden. Monitor closely to prevent burning.
  12. Serve: Remove from oven immediately and serve hot, garnished with additional fresh basil and extra marinara sauce on the side.

Notes

  • Salting the eggplant helps reduce bitterness and prevents sogginess by drawing out excess moisture.
  • Maintaining the oil temperature at 370°F is crucial for a crispy crust without greasy chicken or eggplant.
  • Do not overcrowd the frying pan; this ensures even cooking and prevents the temperature from dropping.
  • Pounding the chicken breasts creates an even thickness which yields uniform cooking.
  • Serving with additional marinara sauce and fresh basil enhances the presentation and flavor.
  • Use parchment paper when baking to prevent sticking and facilitate easy cleanup.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

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