Name: Easy Chicken Eggplant Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 eggplant slices; 1 tsp salt; 2 chicken breasts; ¾ cup Italian seasoned breadcrumbs; 4 Tbsp Pecorino Romano cheese; 2 tbsp chopped parsley; ¾ cup flour; 2 eggs; Salt and pepper to taste; Vegetable oil for frying; 1/3 cup Parmigiano Reggiano, grated; 1 ½ cups grated mozzarella cheese; 2 cups marinara sauce; 6 basil leaves, finely chopped

Description

A comforting dish featuring layers of crispy chicken, tender eggplant, and gooey cheese, perfect for family dinners or special occasions.

Ingredients

Scale

4 eggplant slices
1 tsp salt
2 chicken breasts
¾ cup Italian seasoned breadcrumbs
4 Tbsp Pecorino Romano cheese
2 tbsp chopped parsley
¾ cup flour
2 eggs
Salt and pepper to taste
Vegetable oil for frying
1/3 cup Parmigiano Reggiano, grated
1 ½ cups grated mozzarella cheese
2 cups marinara sauce
6 basil leaves, finely chopped

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Instructions

Cut 4 slices from the center of the eggplant, each being ½ inch thick. Sprinkle salt on both sides and let sit for 20-30 minutes. Wipe with a damp towel to remove excess salt, and pat dry.
Cut the chicken breasts in half vertically. Cover with parchment paper and pound to flatten. Set aside.
Mix breadcrumbs with pecorino cheese and parsley in a bowl to prepare the breading station.
Whisk the eggs in another bowl, and add flour to a third bowl. Season all with salt and pepper.
Heat a 1/2 inch of vegetable oil in a large pan to 370°F.
Season the chicken with salt and pepper, dredge in flour, then coat in egg and breadcrumbs.
Fry the cutlets for 3-4 minutes per side until golden. Transfer to a plate lined with paper towels.
Pat the eggplant dry, dredge in flour, coat in egg and fry until golden (about 3-4 minutes per side).
Preheat your oven to 400°F and line a baking sheet with parchment.
Make puddles of marinara sauce on the baking sheet, place a piece of chicken on top of each, and layer with marinara, parmesan, basil, and eggplant.
Generously sprinkle mozzarella on top and bake for 7 minutes, then broil for 1-2 minutes until cheese is bubbly.
Remove from the oven and serve with remaining sauce and fresh basil.

Equipment

Mixing Bowl

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Notes

For a healthier option, consider baking the chicken and eggplant instead of frying.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg