Chicken And Eggplant Parmesan
A hearty chicken and eggplant Parmesan featuring tender fried chicken, soft eggplant in savory tomato sauce, and melted cheese—perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Beat chicken breasts between plastic wrap until flat.
- Heat a frying pan with olive oil.
- Season chicken with creole seasoning.
- Fry chicken until golden, then remove from pan.
- Peel eggplants and cut into 1-inch squares.
- Dice the onion.
- Add garlic and bay leaf to the pan with olive oil and fry until soft.
- Add additional spices and cook for another minute.
- Remove bay leaf from the mixture.
- Add Ragu sauce to the eggplant mixture and simmer briefly.
- Place fried chicken in a foil-lined baking pan.
- Ladle the eggplant mixture on top of the chicken.
- Cover with mozzarella cheese.
- Bake at 350°F until the cheese melts and the sauce bubbles.
Tips & Substitutions
For a lighter version, you can grill the chicken instead of frying it. If you prefer a vegetarian option, substitute the chicken with extra eggplant or zucchini. You can also use marinara sauce instead of Ragu for a more traditional flavor. If you want additional flavor, try adding some red pepper flakes to the sauce.
Serving Suggestions
Serve the Chicken And Eggplant Parmesan with a side of garlic bread or a fresh green salad for a complete meal. It pairs beautifully with Italian Chicken Salad for a refreshing contrast. Consider adding a sprinkle of fresh basil on top before serving to enhance the dish's flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and eggplant parmesan in an oven-safe dish and cover with foil. Bake at 350°F for about 20 minutes, or until heated through. This dish can also be reheated in the microwave, but the oven will keep the cheese from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Eggplant Parmesan contains roughly 367 calories, with 32g protein, 7g carbohydrates, and 24g fat. It is an excellent source of protein (63% of the Daily Value), calcium (48% of the Daily Value), and vitamin A (24% of the Daily Value). Note that it is relatively high in sodium, at 626mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken and eggplant mixture ahead of time. Assemble the dish without baking, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for eggplant?
If you're not a fan of eggplant, zucchini or yellow squash work well as substitutes. They will provide a similar texture and absorb the flavors of the sauce. Keep in mind that cooking times may vary slightly depending on the vegetable used.
Is there a gluten-free option for this recipe?
Yes, to make this dish gluten-free, ensure that the Ragu sauce you use is labeled gluten-free. Additionally, you can serve it over gluten-free pasta or with a side of gluten-free bread to complement the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).