Chicken Parm + Eggplant Parm Recipe

Prep chicken and eggplant

If chicken breasts are thick, butterfly each breast or slice horizontally to make 8 cutlets about 1/2-inch thick. Place between plastic wrap and gently pound with a meat mallet to even thickness. Slice the eggplant into 1/2-inch rounds. Lightly salt the eggplant slices and set on a rack or paper towels for 15 minutes to draw out bitterness; pat dry before breading.

Set up breading station

In one shallow dish place the flour and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl whisk the eggs with the milk. In a third shallow dish combine breadcrumbs, 1/2 cup grated Parmesan, Italian seasoning, garlic powder, and remaining 1 tsp kosher salt and 3/4 tsp black pepper. Mix to combine.

Bread the chicken and eggplant

Dredge each chicken cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mix to coat thoroughly. Place breaded cutlets on a wire rack. For eggplant slices, follow the same flour–egg–breadcrumb steps, pressing crumbs so they adhere.

Pan-fry until golden

Heat a large skillet over medium-high heat and add olive oil and optional vegetable oil to reach about 1/8-inch depth. Test oil by dropping a breadcrumb — it should sizzle. Fry chicken cutlets 3–4 minutes per side until golden brown and just cooked through (internal temp for chicken should reach 155–160°F; it will finish in the oven). Fry eggplant slices 2–3 minutes per side until golden. Transfer fried pieces to a paper-towel-lined plate or a wire rack while you preheat the oven.

Make the sauce while breading/frying or ahead. Warm 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, red pepper flakes (if using), salt, pepper, and sugar. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes to thicken. Stir in chopped fresh basil at the end and remove from heat.

Preheat oven to 400°F (200°C).

Lightly spoon 1/2 cup of tomato sauce into the bottom of a 9x13-inch baking dish or two smaller dishes, spreading into an even layer. Arrange half of the fried chicken cutlets in a single layer on one side of the dish and half of the fried eggplant slices on the other side (or arrange them in layers if using separate dishes).

Spoon about 1/3 to 1/2 cup sauce over each piece (use more if you like it saucier). Sprinkle generous amounts of shredded mozzarella over each piece, then a light dusting of the remaining grated Parmesan. Repeat layering if stacking—chicken/eggplant, sauce, mozzarella—leaving final top covered with cheese.

Bake in the preheated oven for 12–18 minutes until cheese is melted and bubbling and chicken reaches 165°F internal temperature. If you want a golden-brown top, broil 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves before serving.