16 Chicken Eggplant Parmesan Recipe Italian You Must Try Them!

Ingredients

For the Chicken

• 4 chicken breasts, pounded to 1/2 inch thickness
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil

For the Eggplant

• 2 large eggplants, sliced into 1/4 inch rounds
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil

For the Tomato Sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

For Layering

• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Before getting started on the recipe, make sure to preheat your oven to 375°F (190°C) and prepare a large baking dish by greasing it with olive oil.

Instructions

To make the chicken, start by preparing three separate bowls for the flour, beaten eggs, and breadcrumbs. In a fourth bowl, mix together the Parmesan cheese, garlic powder, oregano, basil, salt, and pepper. Coat each chicken breast in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.

For the eggplant, repeat the same process as the chicken, but slice the eggplant into rounds instead of pounding them. Cook in the same skillet until golden brown, then set aside.

To make the tomato sauce, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for about 10 minutes.

To assemble the Chicken Eggplant Parmesan, start by spreading a layer of tomato sauce in the bottom of the prepared baking dish. Layer with half of the cooked chicken and eggplant, then top with more tomato sauce and half of the shredded mozzarella and Parmesan cheese. Repeat with the remaining chicken, eggplant, and cheese.

Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly. Serve hot and enjoy your homemade Italian feast!

Final Thoughts

This Chicken Eggplant Parmesan recipe is a true taste of Italy. The combination of crispy chicken, tender eggplant, tangy tomato sauce, and melted cheese is simply irresistible. Plus, the added depth and richness of the eggplant make it a unique and delicious twist on traditional Chicken Parmesan. So why not give this recipe a try and bring the flavors of Italy into your kitchen tonight?