Delicious Chicken Eggplant Parmesan Bake Recipe

Name: Delicious Chicken Eggplant Parmesan Bake Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 5 cloves garlic, thinly sliced; 1.6 kg crushed plum tomatoes (two 800 g cans); 3 tablespoons extra virgin olive oil; 1/4 teaspoon crushed hot red pepper flakes; Salt to taste; 2 fresh basil leaves; 480 ml olive oil or vegetable oil for frying; 900 g chicken breast, butterflied and pounded thin; 60 g plain flour for dredging; Salt and black pepper to taste; 4 large eggs; 200 g Italian seasoned breadcrumbs; 3 tablespoons Italian flat leaf parsley, minced; 25 g Pecorino Romano, finely grated; 1 large eggplant, sliced lengthwise into 6 mm thick strips; 120 g plain flour for dredging; 4 large eggs; 25 g Pecorino Romano, finely grated; 1/4 teaspoon black pepper; 3 tablespoons Italian flat leaf parsley, minced; 50 g Parmigiano Reggiano, grated; 300 g mozzarella, shredded; 950 ml prepared marinara sauce; 10 fresh basil leaves, hand torn

by Fatima Garcia

•

22 de January de 2026

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Introduction

Chicken Eggplant Parmesan Bake is a delightful dish that combines crispy chicken and eggplant layered with marinara sauce, fresh basil, and three types of cheese. Baked until golden and bubbly, this recipe has become a staple in my household. The combination of flavors and textures creates a comforting meal that’s perfect for any occasion. Whether you’re entertaining guests or enjoying a cozy family dinner, this dish is sure to impress!

Why You’ll Love This Chicken Eggplant Parmesan Bake

There are countless reasons to adore this Chicken Eggplant Parmesan Bake. First, it’s a healthy chicken eggplant parmesan dish that satisfies without guilt, making it a favorite for those watching their diet. Second, the baked chicken eggplant parmesan is not only delicious but also easy to prepare, allowing you to whip it up on busy weeknights. Third, it’s gluten-free, perfect for those with dietary restrictions. Plus, each serving is loaded with protein and fiber, ensuring you stay full and satisfied. The vibrant flavors from the marinara and fresh basil will transport you straight to Italy!

Ingredients for Chicken Eggplant Parmesan Bake

Gather these items:

5 cloves garlic, thinly sliced
1.6 kg crushed plum tomatoes (two 800 g cans)
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed hot red pepper flakes
Salt to taste
2 fresh basil leaves
480 ml olive oil or vegetable oil for frying
900 g chicken breast, butterflied and pounded thin
60 g plain flour for dredging
Salt and black pepper to taste
4 large eggs
200 g Italian seasoned breadcrumbs
3 tablespoons Italian flat leaf parsley, minced
25 g Pecorino Romano, finely grated
1 large eggplant, sliced lengthwise into 6 mm thick strips
120 g plain flour for dredging
4 large eggs
25 g Pecorino Romano, finely grated
1/4 teaspoon black pepper
3 tablespoons Italian flat leaf parsley, minced
50 g Parmigiano Reggiano, grated
300 g mozzarella, shredded
950 ml prepared marinara sauce
10 fresh basil leaves, hand torn

How to Make Chicken Eggplant Parmesan Bake Step-by-Step

Step 1: Season eggplant slices with salt and arrange in a colander over a plate. Place a second plate and a weight on top to press out excess moisture for at least 1 hour. Wipe off excess salt with a damp towel and pat dry thoroughly.
Step 2: Heat olive oil in a large saucepan over medium-low heat. Add sliced garlic and sauté until golden, about 2-3 minutes. Stir in crushed red pepper flakes, cooking an additional 30 seconds. Add crushed plum tomatoes, bring to a simmer and season with salt. Incorporate whole basil leaves and allow sauce to simmer gently for 20 minutes covered. Set aside and keep warm.
Step 3: Preheat 480 ml oil in a heavy pan to 182-188°C. Combine breadcrumbs, Pecorino Romano, and parsley in a shallow dish. Season chicken breast with salt and pepper, dredge in flour, coat in beaten eggs, then press into breadcrumb mixture. Arrange breaded cutlets on a parchment-lined tray. Fry chicken in batches 3-4 minutes per side until golden and cooked through. Drain on a wire rack or paper towels.
Step 4: Strain oil of debris if reusing from chicken. Beat eggs with Pecorino Romano, black pepper, and parsley in a bowl. Coat dried eggplant slices in flour, dip in egg mixture, then drain excess. Fry each slice in hot oil for 3-4 minutes per side until golden. Drain fried eggplant on a paper towel-lined plate.
Step 5: Preheat oven to 205°C, positioning the rack in the upper third. Spread a layer of marinara sauce in the base of a large baking dish. Arrange fried chicken cutlets in a single layer, top each with a few tablespoons of sauce, Parmigiano Reggiano, and basil. Layer fried eggplant slices over the cutlets, followed by more sauce, cheese, and basil. Add a second layer of eggplant, topping with remaining sauce, cheeses, and basil. Evenly distribute mozzarella over the assembly.
Step 6: Bake assembled dish for 7 minutes to heat through. Switch oven to broil and cook an additional 1-2 minutes, monitoring closely until cheese is bubbly and golden. Serve immediately with extra marinara sauce on the side.

Pro Tips for the Perfect Chicken Eggplant Parmesan Bake

Keep these in mind:

Ensure the eggplant is well-drained to avoid sogginess.
Use fresh basil for the best flavor.
Serve with extra marinara sauce on the side.
For a low-carb option, consider using zucchini instead of eggplant.
Feel free to add spinach for an extra nutrient boost!

Best Ways to Serve Chicken Eggplant Parmesan Bake

This dish is perfect for a cozy dinner. You can serve it alongside a fresh salad for a complete meal. Pair it with garlic bread for a traditional Italian experience. The Chicken Eggplant Parmesan Bake with Marinara sauce is also delightful, enhancing the flavors even more.

How to Store and Reheat Chicken Eggplant Parmesan Bake

To store leftovers, allow your Chicken Eggplant Parmesan Bake to cool completely, then cover with plastic wrap and refrigerate. It can be reheated in the oven at 175°C until warmed through, usually about 15-20 minutes. This dish is great for meal prep, as it keeps well for up to three days in the fridge!

Frequently Asked Questions About Chicken Eggplant Parmesan Bake

What’s the secret to perfect Chicken Eggplant Parmesan Bake?

The secret lies in properly draining the eggplant to avoid sogginess. This technique helps achieve that perfect crispy layer while maintaining the rich flavors of the chicken and marinara.

Can I make Chicken Eggplant Parmesan Bake ahead of time?

Absolutely! You can prepare the layers ahead and store them separately until you’re ready to bake. This makes it a convenient option for busy weeknights.

How do I avoid common mistakes with Chicken Eggplant Parmesan Bake?

To prevent common mistakes, ensure your eggplant is well-drained, and don’t rush the frying process. Each layer should have enough sauce and cheese for the best flavor and texture.

Variations of Chicken Eggplant Parmesan Bake You Can Try

For a twist on the classic recipe, try adding spinach for a nutrient boost, or swap eggplant for zucchini for a low-carb chicken eggplant parmesan option. You can also experiment with different cheeses, like feta or goat cheese, for a unique flavor profile. This Chicken Eggplant Parmesan Casserole can be made in a one-pan method for an easy clean-up!

Delicious Chicken Eggplant Parmesan Bake Recipe - Chicken Eggplant Parmesan Bake - additional detail

For more tips on making delicious baked dishes, check out this guide. If you’re interested in gluten-free options, you can find more information here. Additionally, learn about the benefits of using fresh ingredients in your cooking.

About the Author

Fatima Garcia