Chicken With Eggplant Parmesan


Everybody loves chicken with eggplant parmesan. Although, I don’t think anybody actually loves making it. There’s a lot of work that goes into getting it right and then the dish being made is only good for five minutes before going cold. But, I have some suggestions for making chicken with eggplant parmesan that are sure to change the way you look at this popular dish.

Lightened Chicken and Eggplant Parmesan

This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie.Save Recipe

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings


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1 small eggplant (about 1 pound), trimmed and cut into 8 slices

Nonstick cooking spray

1/2 teaspoon dried Italian seasoning

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper

2 large egg whites, lightly beaten

3 cups crispy rice cereal, such as Rice Chex, finely crushed

2 tablespoons grated Parmesan

4 boneless skinless chicken cutlets (12 to 14 ounces total)

4 teaspoons olive oil

1 1/3 cup no-salt-added crushed tomatoes

1/2 cup shredded part-skim mozzarella cheese

Chopped parsley, for garnishAdd to Shopping List


  1. Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F. 
  2. Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken. 
  3. Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken. 
  4. Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.

How to Make Eggplant or Chicken Parmesan

How to make mouthwateringly delicious chicken parmesan or eggplant parmesan – or both!

Spoiler alert! It’s all about the sauce.

A plate of chicken parmesan.

Eggplant Parmesan and Chicken Parmesan

In my family, some of us prefer eggplant parmesan, some prefer chicken parmesan, and some (me!) love both. So, when I make this dish, I use a 9×13-inch pan and layer chicken in one side and eggplant in the other.

You can do the same, or opt to only use one or the other – chicken parmesan or eggplant parmesan. You could also layer the chicken and eggplant together, alternating layers of eggplant with layers of chicken.

A plate of eggplant parmesan.
A plate of chicken parmesan.

The Method for Making Chicken Parmesan and Eggplant is the same

Here’s what you do:

  1. Make a kick-ass pot of homemade marinara
  2. Coat slices of eggplant or thinly slice chicken breast with panko bread crumbs
  3. Layer them in a casserole dish with a lot of cheese
  4. Bake. Devour.

Delicious Eggplant and chicken parmesan are ALL about the sauce.

Make an excellent marinara sauce, and the dish is almost guaranteed to be delicious.

This richly flavorful homemade marinara recipe includes a bit of red wine, garlic, onions, crushed red pepper, Italian herbs, and plenty of fresh basil and parsley. The sauce requires only about 15 minutes of hands-on time, but should simmer for at least 2 hours – even longer if you wish.

So, at least 2 hours before you want to begin making chicken or eggplant parmesan, get the marinara sauce going.

The recipe makes a lot – about 11 cups of sauce. You’ll use more than half of it for eggplant or chicken parmesan. Leftover marinara freezes well and is a wonderful thing to have in your freezer for those nights when you want a home cooked meal without any actual cooking.

Chicken and eggplant parmigiana

A classic Australian pub dish, the combination of golden crumbed chicken, eggplant and oozy cheese is unbeatable for a delicious lunch or dinner.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6


Chicken and eggplant parmigiana

  • 4 halved lengthways chicken breast fillets
  • 1/4 cup olive oil
  • 6 1.5mm-thick round slices eggplant
  • 1 cup thick and rich tomato pasta sauce
  • 1/2 cup cheddar, grated
  • 1/2 cup parmesan, grated
  • oregano leaves, to serve
  • steamed green beans, to serve


Chicken and eggplant parmigiana

  • 1Preheat oven to 200°C. Lightly grease a large shallow baking dish.
  • 2Heat chargrill pan on high. Brush chicken with a little oil and season to taste. Char-grill 3-4 minutes each side, until sealed and lightly browned. Place in single layer in baking dish.
  • 3Brush eggplant slices with remaining oil. Chargrill 1-2 minutes each side, until tender, and light grill marks appear.
  • 4Drizzle half pasta sauce over chicken. Top with eggplant slices and remaining sauce. Sprinkle combined cheeses over. Season to taste.
  • 5Bake 15-20 minutes, until cheese is bubbling and golden. Top with fresh oregano leaves. Accompany with steamed green beans.

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