Description
Crispy chicken and eggplant layered with marinara sauce, fresh basil, and three cheeses, baked until golden and bubbly.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Ensure the eggplant is well-drained to avoid sogginess.
- Use fresh basil for the best flavor.
- Serve with extra marinara sauce on the side.
- Prep Time: 90 min
- Cook Time: 45 min
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 300 mg
Keywords: Chicken Eggplant Parmesan Bake