Chicken With Eggplant Recipe


Today we are going to be looking at how to make Chicken With Eggplant Recipe. Let’s face it — cooking can be a challenge for people just starting out. We think about the cooking as fun and hobby that we want to excel at, but it seems like it’s so hard when we first start trying. I’ll admit, I wasn’t always good at cooking either. I know making a good homemade dish is important and you want to impress your family and friends with great recipes — but where do you begin? Let’s get started…

Mediterranean Chicken with Eggplant

I’ve learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.


Mediterranean Chicken with Eggplant

Mediterranean Chicken with Eggplant Brianna

Mediterranean Chicken with Eggplant Wendersis

Mediterranean Chicken with Eggplant MonicaLois

Mediterranean Chicken with Eggplant Shawna Robert Hilliard

Recipe Summary


50 mins


30 mins


1 hr 20 mins




4 to 6 servings


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Original recipe yields 5 servingsIngredient Checklist

  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • 3 tablespoons olive oil
  • 6 skinless, boneless chicken breast halves – diced
  • 1 onion, diced
  • 2 tablespoons tomato paste
  • ½ cup water
  • 2 teaspoons dried oregano
  • salt and pepper to taste


Instructions Checklist

  • Step 1Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
  • Step 2Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9×13 inch baking dish. Set aside.
  • Step 3Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
  • Step 4Preheat oven to 400 degrees F (200 degrees C).
  • Step 5Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Chicken and Eggplant Parmesan

In this delicious new take on classic eggplant Parmesan, broiled eggplant is layered with fresh mozzarella, basil and slices of chicken. If basil isn’t in season, don’t turn to dried basil; it has little flavor. Substitute 1 teaspoon dried marjoram instead, adding it to the tomato sauce with the salt. 


Chicken and Eggplant Parmesan


Recipe Summary


40 mins




Ingredient Checklist

  • 1 small eggplant (about 1 pound), cut into 1/4-inch rounds
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • Fresh-ground black pepper
  • 1 pound boneless, skinless chicken breasts (about 3)
  • 2 cups canned crushed tomatoes in thick puree
  • 1/2 pound fresh mozzarella, cut into thin slices
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup lightly packed basil leaves


Instructions Checklist

  • Step 1Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 425°.
  • Step 2In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4-inch slices.
  • Step 3Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.

Suggested Pairing

An Italian red wine such as a reasonably priced Nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.


This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.

Eggplant and chicken recipe in a pot
One Pan Chicken and Eggplant Recipe

Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta!

 Chicken and eggplant with tomatoes and other veggies in a pan
What other veggies can be used in this dish?

The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!


  • Zucchini
  • Summer squash
  • Kale
  • Chard
  • Fresh Tomatoes


  • Carrots
  • Cabbage
  • Root Vegetables

One pan eggplant chicken dinner


Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3 1x



  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 onion, thinly sliced
  • 1 medium-sized eggplant, cubed
  • 1 lb. boneless skinless chicken breasts, diced
  • 1 15 oz. can organic diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 3 cups fresh organic spinach
  • 1 tablespoon fresh basil


  1.  Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
  2. Add chicken and let cook until no longer pink on the outside, about 5 minutes.
  3. Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
  4. Add in fresh spinach, mix and let cook until spinach wilts.
  5. Garnish with fresh basil and season to taste.


Vegan? Simply sub out chicken for zucchini and other veggies of choice!


  • Calories: 226
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 7gg
  • Saturated Fat: 2g
  • Carbohydrates: 13g
  • Fiber: 7g
  • Protein: 28g
  • Cholesterol: 70mg

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