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Crispy Chicken Eggplant Parmesan Deluxe

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A comforting and crispy mashup of chicken and eggplant parmesan with layers of golden crust, melty cheese, and fresh tomato basil sauce. Perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • Chicken breasts, boneless and skinless, sliced thin (about 5 oz each)
  • Eggplant, medium-sized, sliced 1/4 inch thick
  • 1 cup all-purpose flour (gluten-free flour optional)
  • 2 large eggs, beaten, room temperature
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup fresh basil leaves, chopped
  • 3 tbsp olive oil, extra virgin
  • Salt and black pepper, to taste
  • 1 tsp dried oregano (optional)
  • Red pepper flakes (optional)

Instructions

  1. Slice chicken breasts into 1/2-inch thick cutlets (about 5 oz each). Cut eggplant into 1/4-inch thick rounds. Pat both dry with paper towels. (10 minutes)
  2. Prepare breading stations: place flour in one bowl, beaten eggs in another, and combine panko breadcrumbs, grated Parmesan, salt, pepper, and oregano in a third bowl. (5 minutes)
  3. Dredge chicken and eggplant slices first in flour, then dip into eggs, and coat evenly with breadcrumb mixture. Set aside on a wire rack. (10 minutes)
  4. Heat 3 tbsp olive oil in a large skillet over medium heat. Fry chicken cutlets 3-4 minutes per side until golden and cooked through (internal temp 165°F). Fry eggplant slices 2-3 minutes per side until golden and tender. Drain on paper towels. (15 minutes)
  5. In a saucepan, sauté minced garlic in 1 tbsp olive oil until fragrant (~1 minute). Add crushed tomatoes, chopped basil, salt, pepper, and optional red pepper flakes. Simmer gently for 10 minutes.
  6. Preheat oven to 375°F. In a baking dish, spread a thin layer of tomato sauce, layer chicken cutlets, then eggplant slices, more sauce, and top with shredded mozzarella. Repeat layers if desired. Bake uncovered for 20 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving. (30 minutes)

Notes

Pat chicken and eggplant dry before breading to ensure crispiness. Use panko breadcrumbs for a light crunch. Fry in medium heat oil to avoid burning crust. Broil for last 2-3 minutes for extra crispiness. Rest baked dish 5 minutes before slicing. For dairy-free, swap cheeses with vegan alternatives. For gluten-free, use almond flour and gluten-free breadcrumbs.

Nutrition

Keywords: crispy chicken, eggplant parmesan, comfort food, easy dinner, weeknight meal, baked parmesan, panko breadcrumbs, tomato basil sauce

Find it online: https://swooshspice.com/crispy-chicken-eggplant-parmesan-deluxe-recipe-easy-5-step-guide/