Chicken & Eggplant Parmesan

Yield: 6 servings

Chicken & Eggplant Parmesan

Chicken & Eggplant Parmesan
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes


  • 1 eggplant
  • 3 boneless, skinless chicken breasts

Quick Marinara Sauce

  • 15 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp red chile flake


  • 2 cups plain bread crumbs
  • 3 eggs, beaten
  • 1 cup all purpose flour
  • 1 Tbsp dried oregano

Additional Ingredients

  • 2 cups grated low moisture mozzarella
  • ½ cup grated parmesan
  • Canola oil for frying
  • Salt and pepper
  • Fresh basil


Make the sauce: combine the ingredients for the quick marinara sauce in a small pot or saucepan and bring to a simmer. Continue to simmer over low heat, stirring occasionally, while you prepare the remaining ingredients.

Prepare the eggplant: Slice the eggplant in ½” thick rounds, discarding the stem. Line a colander with eggplant slices. Sprinkle the eggplant slices generously with kosher salt, coating both sides. Let the eggplant sit and “sweat” in the colander for 30 minutes. Thoroughly rinse the eggplant with cold water to wash all the salt away. Blot the eggplant dry on several layers of paper towels, gently pressing the slices to squeeze out any excess water.

Preheat the oven to 400 degrees. Heat frying oil in a heavy-bottomed pot until it reaches 350 degrees.

Make the dredge: Place the beaten eggs in a wide shallow dish. Next, place the flour in a second wide shallow dish. Finally, place the bread crumbs and oregano in a third wide shallow dish. Pie plates work well for this.

Line baking sheets with paper towels and top with wire racks.

Coat the eggplant first: Coat the eggplant with a layer of four, then egg, then breadcrumbs. Repeat until all the slices are coated. Fry the eggplant until golden brown, draining on wire racks. Sprinkle with sea salt and pepper while they are still hot.

Prepare & coat the chicken next: Cut the chicken breast into thin tenders, about the same number of tenders as eggplant slices. (I had 8 eggplant slices and 8 tenders). Pat dry and season with salt and pepper. Coat each piece in flour, then egg, then breadcrumbs and fry until golden and the internal temperature of the chicken reaches 165 degrees. Drain on wire racks and season again with a sprinkling of salt.

Assemble the remaining ingredients: Alternate the chicken and eggplant in rows in a 13” by 9” baking dish. Spoon a line of marinara sauce over each row - there will be just enough sauce for this dish - the chicken and eggplant do not get a full coating of sauce to ensure they remain crisp. Top with mozzarella and parmesan and bake until the cheese is melted and bubbly, about 25 minutes. Top with fresh basil.

Recipe Notes

If you’re not sure if you want chicken or eggplant parmesan, make both. As mentioned in the recipe steps above, there is just enough sauce to partially coat the top of the chicken and eggplant; the partial coverage provides both crisp and sauced areas. You could easily double the sauce if you prefer to submerge your chicken and eggplant. Personally, I don’t like undoing all the hard work that went into frying just to create sogginess. Serve this on top of pasta, with a salad, or maybe inside a sub roll.


Italian restaurant favorites at home! It may be a labor of love, but it’s a tasty reward.

Recipe Attempts

This recipe has been attempted by the author 2 time(s).
Golden crispy goodness