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Chicken eggplant parmesan is my ultimate comfort meal when I want a dish that feels both special and homey. Juicy chicken and succulent eggplant are breaded and layered with tangy, homemade marinara then covered in melty cheese and fresh herbs before bubbling away in the oven. When I bring this to the table, it is always the first thing my family asks for during celebrations or big Sunday dinners.
On my first try everyone fought for seconds and now it is the most requested birthday dinner at home. The combination of crispy chicken with creamy eggplant is a celebration in every bite.
Ingredients
- Garlic: sliced fresh creates a lovely base for the marinara
- Crushed plum tomatoes: look for San Marzano for the best flavor and sweetness
- Extra virgin olive oil: gives a peppery note and coats the aromatics smoothly
- Crushed red pepper flakes: add a gentle heat pick fresh flakes for brightness
- Salt: helps bring out every flavor taste throughout
- Basil leaves: choose vibrant green ones for the best fragrance
- Olive or vegetable oil: necessary for frying use a neutral oil with a high smoke point
- Chicken breasts: pick plump boneless pieces pound them thin for even cooking
- Flour: for dredging makes the breading adhere well and creates crunch
- Fresh ground black pepper: grind just before using for fullest aroma and spice
- Eggs: help the breading stick use large and as fresh as possible
- Italian seasoned breadcrumbs: ensure a herby crunch check the box for visible herbs
- Italian flat leaf parsley: mince for earthy freshness avoid wilted leaves
- Pecorino Romano: provides sharp tang opt for aged and grate yourself
- Eggplant: choose glossy firm eggplants slice evenly and salt to pull out bitterness
- Parmigiano Reggiano: gives nutty richness buy a wedge and shred at home
- Mozzarella: shredded ensures even melting choose whole milk style
- Marinara sauce: best homemade using the instructions above store bought works too
- Hand torn basil leaves: give a final fresh flavor
Step-by-Step Instructions
- Salt the Eggplant:
- Slice eggplant lengthwise about one quarter inch thick Arrange in a colander over a plate Sprinkle with salt Put a plate and a heavy can on top Let it drain for at least one hour to remove bitterness and excess water Wipe slices and pat dry before frying
- Make the Marinara Sauce:
- Warm olive oil in a saucepan over medium low Add sliced garlic and cook gently until golden two to three minutes Stir in red pepper flakes for thirty seconds Pour in crushed tomatoes and bring to a simmer Season with salt and basil Simmer uncovered for twenty minutes Cover and keep warm
- Fry the Chicken Cutlets:
- Heat about half an inch of oil in a heavy pan to three hundred sixty degrees To bread chicken whisk together breadcrumbs Pecorino and parsley Dredge chicken in flour then dip in beaten eggs and coat with breadcrumb mixture Lay out cutlets on parchment paper Fry each cutlet for three to four minutes per side until golden Move to a rack to cool crisp up and drain Work in batches
- Fry the Eggplant:
- Skim out any leftover bits from chicken oil and reuse Mix eggs Pecorino black pepper and parsley in a bowl Pat eggplant dry Dredge in flour then dip in the egg mixture Let extra drip off Slide slices into hot oil and fry each piece three to four minutes per side Remove to paper towels
- Assemble and Bake:
- Preheat oven to four hundred degrees Place rack in top third of oven Spread a thin layer of marinara in baking dish Lay chicken cutlets in a single layer Top with marinara and sprinkle of Parmigiano and torn basil Add a layer of fried eggplant Repeat with sauce cheese and basil Finish with mozzarella on top Bake for seven minutes Heat through then broil briefly for bubbly browned cheese Watch closely Remove as soon as cheese is golden
- Serve:
- Serve piping hot with stretchy cheese and fresh basil on top Extra marinara on the side is perfect for dipping crusty bread
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My absolute favorite part is the blend of Parmigiano and Pecorino in the cheese layers The flavors are salty and rich and melt so beautifully This was always my job sprinkling cheese on my grandmother’s lap and it still feels like a treat when I do it
Storage Tips
Any leftovers can be kept in an airtight container in the fridge up to three days Warm slices in a low oven to keep the crust from getting soggy For freezing cool baked portions then wrap well and freeze Reheat directly from frozen at three hundred fifty degrees until bubbling and hot
Ingredient Substitutions
For juicier chicken use boneless thigh pieces For a gluten free version swap in gluten free breadcrumbs and flour If you run short on Pecorino Romano add extra Parmigiano with a pinch more salt
Serving Suggestions
A crisp green salad and garlicky bread make perfect sides This also pairs beautifully with spaghetti or creamy polenta For something lighter skip the pasta and try it alongside roasted vegetables like broccoli
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Cultural History
Chicken and eggplant parmesan are rooted in Southern Italian cuisine With Italian immigrants bringing eggplant parmesan to the US chicken was added to create a more filling meal for hungry American tables The combined version quickly became an Italian American classic for gatherings and celebrations
Recipe FAQs
- → How do I prepare the eggplant for layering?
Slice eggplant about 1/4-inch thick, sprinkle with salt, and let it drain for at least an hour to remove bitterness and excess moisture. Wipe dry before coating and frying.
- → What type of chicken works best?
Boneless, skinless chicken breasts, butterflied and pounded thin, ensure even cooking and tender texture.
- → Is frying necessary or can I bake the layers?
For a lighter option, breaded chicken and eggplant can be baked on a wire rack at 425°F until golden and crisp, skipping frying.
- → Which cheeses bring the best flavor and melt?
A blend of mozzarella, Parmigiano Reggiano, and Pecorino Romano creates perfect salty richness and smooth melting layers.
- → How do I know when the bake is done?
Look for bubbling, melted cheese that’s lightly golden. Finish with a brief broil to brown the top evenly—but watch carefully to avoid burning.
- → Can leftovers be stored and reheated?
Store leftovers in airtight containers in the fridge up to three days. Reheat slices in a low oven to keep the crust crispy; freezing is also possible with proper wrapping.