Chicken Eggplant Parmesan Bake

This comforting bake layers juicy chicken and tender eggplant with rich tomato sauce and melty cheese for a crowd-pleasing centerpiece dish. I first made this for a Sunday dinner and it quickly became a family favorite that everyone now requests for birthdays and gatherings.

This dish brings people to the table I love watching everyone dig in and go back for seconds it feels like a cozy celebration

• Garlic: adds depth and aroma slice it fresh for the richest flavor
• Crushed San Marzano tomatoes: bring sweetness and balance look for imported Italian cans
• Extra virgin olive oil: offers richness and rounds out the marinara choose cold pressed
• Crushed red pepper flakes: lend gentle heat use fresh for brightness
• Salt: seasons every layer use fine sea salt and adjust to taste
• Fresh basil: adds herbal lift choose vibrant leaves and tear just before using
• Neutral oil: is key for frying keep the heat steady and use enough for crisping
• Chicken breast: works best when pounded evenly for tenderness
• All purpose flour: helps breading stick and forms the crisp outer crust
• Black pepper: freshly ground is best for bold flavor
• Eggs: bind the breading and keep it intact choose large and very fresh
• Italian seasoned breadcrumbs: add herby crunch with reliable texture
• Flat leaf parsley: brings a bright earthiness use only fresh sprigs
• Pecorino Romano: gives sharp saltiness grate fresh for bold taste
• Eggplant: brings creamy texture and contrast salt it to remove bitterness
• Parmigiano Reggiano: offers nutty richness shred from the block
• Whole milk mozzarella: melts beautifully with creamy stretch
• Marinara: ties everything together make it ahead for best results
• Fresh basil leaves: finish the dish with fragrance and color

Step-by-Step Instructions

Slicing and Salting the Eggplant:

Cut eggplant lengthwise into quarter inch slices Sprinkle both sides lightly with salt and layer in a colander with a heavy plate on top Let rest for one hour then gently rinse and pat dry with a towel This draws out bitterness and ensures a creamy interior after frying

Building the Marinara:

In a saucepan heat olive oil over medium low Add sliced garlic and cook gently until golden then stir in red pepper flakes followed by crushed tomatoes Season with salt Simmer uncovered for twenty minutes then add fresh basil and keep warm on the stove

Preparing the Chicken Cutlets:

Whisk together breadcrumbs Pecorino and parsley Dredge pounded chicken breasts in flour then dip in beaten eggs Coat evenly in breadcrumb mix and set on parchment until ready to fry

Frying the Chicken:

Heat neutral oil in a large skillet to three hundred sixty degrees Fry cutlets three to four minutes per side until deep golden Drain on a rack to keep the crust crispy Work in small batches for best results

Breading and Frying the Eggplant:

In a bowl combine eggs grated Pecorino black pepper and parsley Dredge dried eggplant slices in flour then dip in egg mixture Let excess drip before gently lowering into hot oil Fry three to four minutes per side and drain on paper towels

Assembling the Bake:

Preheat oven to four hundred degrees Spread a layer of marinara in a baking dish Add a layer of fried chicken then spoon on sauce a sprinkle of Parmigiano and torn basil Top with eggplant slices and repeat layering Finish with mozzarella covering the top fully

Final Bake:

Bake for seven minutes to heat through then switch to broil just until the cheese bubbles and browns slightly Watch closely to avoid burning

Serving:

Let the dish rest briefly then serve hot while the cheese is stretchy Spoon extra marinara alongside and offer crusty bread for dipping

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I love using a mix of Parmigiano and Pecorino Their distinct melting and flavor profiles make the dish taste restaurant worthy I used to sprinkle the cheese as a kid and now it is still my favorite step

Storage Tips

Refrigerate leftovers in an airtight container for up to three days Reheat in a low oven to keep the crust from getting soggy For longer storage freeze individual portions tightly wrapped and reheat at three hundred fifty degrees until bubbly

Ingredient Substitutions

Swap chicken breast with boneless thighs for a juicier result Gluten free breadcrumbs and flour work well if needed If you run out of Pecorino increase the Parmigiano and add a pinch of salt

Serving Suggestions

Pair with a crisp arugula salad and warm garlic bread Spaghetti or polenta makes a perfect side For a lighter plate serve with roasted broccoli or grilled zucchini

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Cultural History

This dish blends Southern Italian and Italian American traditions Eggplant parmesan was brought to the US by immigrants Chicken was added to make it heartier and more indulgent Today it is a beloved family dish across generations

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used if you prefer a juicier texture. Just ensure they are pounded evenly for even cooking.

→ How do I prevent the eggplant from getting soggy?

Salt the eggplant slices and let them drain for at least an hour to release moisture, then pat dry before frying.

→ Can this dish be made ahead of time?

Absolutely. Assemble the dish up to a day in advance and refrigerate. Bake when ready to serve for fresh flavor and texture.

→ What's the best way to reheat leftovers?

Warm slices in a 350°F oven until heated through. This keeps the breading crisp and the cheese melty.

→ What are some good side dishes for this bake?

Serve with a crisp green salad, garlic bread, or a side of spaghetti or polenta for a hearty meal.

→ Can I freeze this dish?

Yes, it freezes well. Wrap individual portions tightly and bake from frozen at 350°F until hot and bubbly.