Chicken Eggplant Parmesan Bake (Printable Version)

Tender chicken and eggplant layered with herbs, cheese, and marinara, baked to golden, melty perfection.

# Ingredients:

→ Marinara Sauce

01 - 30 ml extra virgin olive oil
02 - 3 cloves garlic, thinly sliced
03 - 1/4 tsp crushed hot red pepper flakes
04 - 800 g crushed San Marzano plum tomatoes
05 - 1 tsp salt, to taste
06 - 15 g fresh basil leaves

→ Chicken

07 - 4 boneless, skinless chicken breasts, pounded to 6 mm thickness
08 - 60 g all-purpose flour
09 - 2 large eggs, beaten
10 - 100 g Italian seasoned breadcrumbs
11 - 50 g Pecorino Romano, grated
12 - 10 g fresh flat-leaf parsley, minced
13 - Vegetable oil, for frying (approx. 500 ml)
14 - Fresh ground black pepper, to taste
15 - Salt, to taste

→ Eggplant

16 - 2 medium eggplants, sliced lengthwise into 6 mm thick pieces
17 - Salt for salting eggplant slices
18 - 60 g all-purpose flour
19 - 2 large eggs
20 - 50 g Pecorino Romano, grated
21 - Fresh ground black pepper, to taste
22 - 10 g fresh flat-leaf parsley, minced
23 - Vegetable oil, for frying (approx. 500 ml)

→ Assembly

24 - 150 g Parmigiano Reggiano, freshly grated
25 - 200 g whole milk mozzarella, shredded
26 - Fresh basil leaves, hand torn, for garnish

# Steps:

01 - Arrange eggplant slices in a colander over a plate, sprinkle lightly with salt. Place a heavy weight on top and let drain for at least 60 minutes. Wipe each slice with a damp cloth and pat dry before frying.
02 - Heat extra virgin olive oil in a large saucepan over medium-low heat. Add sliced garlic and cook gently until golden, about 2-3 minutes. Stir in red pepper flakes for 30 seconds. Add crushed tomatoes, season with salt, and incorporate fresh basil leaves. Simmer uncovered for 20 minutes, then cover and keep warm.
03 - Heat vegetable oil in a heavy pan to 180–190°C with a depth of 1.3 cm. Combine Italian breadcrumbs, Pecorino Romano, and parsley in a bowl. Dredge chicken breasts in flour, shaking off excess, dip into beaten eggs, then coat evenly with breadcrumb mixture. Fry in batches for 3-4 minutes per side until golden brown. Transfer to a wire rack to drain and keep crisp.
04 - Reuse the same oil after skimming crumbs. In a bowl, whisk eggs with Pecorino Romano, black pepper, and parsley. Dredge eggplant slices in flour, dip in the egg mixture, allowing excess to drip off, then fry 3-4 minutes per side until golden. Drain on paper towels.
05 - Preheat oven to 200°C with rack positioned in the upper third. Spread a layer of marinara sauce in a baking dish. Arrange chicken cutlets in a single layer, top with spoonfuls of sauce, sprinkle Parmigiano Reggiano, and scatter torn basil. Add a layer of fried eggplant, followed by sauce, cheese, and basil. Finish with a top layer of shredded mozzarella, covering completely. Bake for 7 minutes, then broil briefly until cheese is bubbly and golden. Monitor carefully to avoid burning.
06 - Serve hot while cheese is stretchy with additional marinara sauce on the side for dipping. Ideal with crusty bread or a fresh salad.

# Notes:

01 - Salting the eggplant removes bitterness and excess moisture, ensuring crisp frying and balanced flavor.
02 - Use freshly grated Parmigiano Reggiano and Pecorino Romano for superior melt and authentic taste.
03 - Cooling fried slices on wire racks maintains crust crispness better than paper towels.
04 - Watch the broil step closely to achieve golden cheese without burning.

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