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CHICKEN EGGPLANT PARMESAN BAKE: A Delicious Layered Delight

CHICKEN EGGPLANT PARMESAN BAKE
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A delicious layered bake featuring crispy eggplant, juicy chicken, and melty cheese, perfect for a hearty meal.

Ingredients

Scale
  • 2 medium eggplants, sliced
  • 1 tsp salt
  • 1½ cups breadcrumbs
  • ½ cup grated Parmesan
  • 1 tsp Italian seasoning
  • 2 eggs, beaten
  • Olive oil for frying
  • 2 cups cooked shredded chicken
  • 1 cup marinara
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 2 cups marinara
  • 2 cups shredded mozzarella
  • ¼ cup Parmesan
  • Chopped basil or parsley

Instructions

  1. Prep the eggplant: Salt eggplant slices and let sit 20 minutes to remove moisture. Pat dry. Mix breadcrumbs with grated Parmesan and Italian seasoning. Dip eggplant slices in beaten egg, then coat in breadcrumb mixture.
  2. Fry: Heat olive oil in a skillet. Fry eggplant slices until golden and crisp. Drain on paper towels.
  3. Season the chicken: Mix shredded chicken with 1 cup marinara, garlic powder, and black pepper.
  4. Assemble the bake: Preheat oven to 375°F (190°C). In a baking dish, layer marinara → fried eggplant → chicken mixture → mozzarella. Repeat layers. Finish with mozzarella and Parmesan on top.
  5. Bake: Cover and bake 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden. Let rest 5 minutes before serving. Garnish with basil or parsley.

Notes

  • Serve with garlic bread or a green salad.
  • Add red pepper flakes for heat.
  • Drizzle pesto for extra richness.
  • Salt eggplant long enough to remove bitterness.
  • Fry quickly in hot oil for the crispiest texture.
  • Let bake rest before cutting so layers set cleanly.

Nutrition

Find it online: https://www.homeydishes.com/chicken-eggplant-parmesan-bake-recipe/