Chicken And Eggplant Parmigiana Recipe
Make Chicken And Eggplant Parmigiana Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds, sprinkle with salt, and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side or until cooked through. Remove from skillet and let rest.
- 3
Fry the Eggplant
In the same skillet, add another tablespoon of olive oil. Cook the eggplant slices for 3-4 minutes on each side until golden brown. Add more oil as needed and set aside on paper towels.
- 4
Layer the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of chicken, then eggplant, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers, finishing with cheese on top.
- 5
- 6
Serve
Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves.
