This Chicken and Eggplant Parmesan combines the best of both worlds, bringing together tender chicken and flavorful eggplant in a classic Italian dish. With layers of crispy fried ingredients topped with marinara sauce, mozzarella, and Parmesan, this meal is sure to impress. Here’s how to make it:
Ingredients:
For the Chicken and Eggplant:
- 2 large boneless, skinless chicken breasts, cut in half horizontally to create 4 thin cutlets
- 1 large eggplant, sliced into 1/2-inch rounds
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- Vegetable oil, for frying
For Assembly:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions:
- Prepare the Ingredients:
- Season the chicken cutlets and eggplant slices with salt and pepper.
- Set up three shallow dishes for the dredging process: one with flour, one with beaten eggs, and one with Italian seasoned breadcrumbs.
- Bread the Chicken and Eggplant:
- Dredge each chicken cutlet and eggplant slice first in flour, shaking off any excess.
- Dip next into the beaten eggs, then coat thoroughly with breadcrumbs. Set aside on a plate.
- Fry the Chicken and Eggplant:
- In a large skillet, heat a good amount of vegetable oil over medium-high heat.
- Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Set aside on a paper towel-lined plate.
- In the same oil, fry the eggplant slices until they are golden brown and soft, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Arrange the fried eggplant slices in a single layer. Top each slice with more marinara sauce, then sprinkle a generous amount of mozzarella and Parmesan cheese.
- Next, layer the fried chicken cutlets over the eggplant, and repeat with marinara sauce and both cheeses.
- Bake:
- Place the baking dish in the oven and bake until the cheese is bubbly and golden brown, about 20-25 minutes.
- Garnish and Serve:
- Once baked, let the dish rest for a few minutes before serving.
- Garnish with fresh basil leaves if desired.
- Serve hot, with a side of pasta, a salad, or enjoy as is for a fulfilling meal.
Conclusion:
Chicken and Eggplant Parmesan is a delightful twist on two classic dishes, ideal for a comforting dinner. It offers a satisfying crunch from the breaded exteriors, coupled with the rich, gooey texture of the melted cheeses and the tangy flavor of the marinara sauce. This dish not only fills the kitchen with inviting aromas but also brings a piece of Italian culinary tradition right into your home. Enjoy this delicious combination that’s sure to become a family favorite!