Chicken And Eggplant Parmigiana Recipe

Recipe By Slurrp

Chicken and Eggplant Parmigiana is a classic Italian dish that combines tender chicken breast and crispy eggplant slices, smothered in a rich tomato sauce and melted cheese. The chicken is breaded and fried until golden brown, while the eggplant is grilled to perfection. Layered together with the sauce and cheese, this dish is then baked until bubbly and delicious. It's a hearty and satisfying meal that is perfect for a family dinner or entertaining guests.

4.2
15 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Chicken And Eggplant Parmigiana
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ingredients serve

Ingredients for Chicken And Eggplant Parmigiana Recipe

  • 1/2 Boneless, Skinless Chicken Breasts
  • 1/4 Large Eggplant, Sliced Into Rounds
  • 1/4 cup Breadcrumbs
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 teaspoon Italian Seasoning
  • 1/2 Eggs, Beaten
  • 1/4 cup Tomato Sauce
  • 1/4 cup Shredded Mozzarella Cheese
  • As required Salt And Pepper To Taste
  • as per your need Oil For Frying

Directions: Chicken And Eggplant Parmigiana Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a shallow dish, combine breadcrumbs, Parmesan cheese, and Italian seasoning.
  • STEP 3.Dip the chicken breasts in beaten eggs, then coat them in the breadcrumb mixture.
  • STEP 4.Heat oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides.
  • STEP 5.Remove the chicken from the skillet and set aside.
  • STEP 6.In the same skillet, add more oil if needed and cook the eggplant slices until tender and lightly browned.
  • STEP 7.Spread a thin layer of tomato sauce in the bottom of a baking dish.
  • STEP 8.Arrange the chicken and eggplant slices in the dish, alternating between them.
  • STEP 9.Pour the remaining tomato sauce over the chicken and eggplant.
  • STEP 10.Sprinkle shredded mozzarella cheese on top.
  • STEP 11.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • STEP 12.Serve hot and enjoy!

Cooking Tips

  • To make the dish healthier, you can bake the breaded chicken instead of frying it.
  • You can use store-bought tomato sauce or make your own with fresh tomatoes and herbs.
  • Feel free to add other vegetables like zucchini or bell peppers to the dish for extra flavor and texture.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until heated through.
  • Serve the Chicken and Eggplant Parmigiana with a side of pasta or a fresh green salad for a complete meal.
Nutrition
value
337
calories per serving
9 g Fat17 g Protein95 g Carbs6 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    17g
  • Carbs
    95g
  • Fiber
    6g

MacroNutrients

  • Carbs
    95g
  • Protein
    17g
  • Fiber
    6g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    2mg
  • Vitamin A
    97mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    258mg
  • Selenium
    < 1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp