The Chef

Restaurants

Meals

Drinks

Restaurants›Nate's Italian Kitchen›Chicken & Eggplant Parmigiana Recipe

Chicken & Eggplant Parmigiana Recipe

Name: Nate's Italian Kitchens Chicken & Eggplant Parmigiana Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 each large eggplants; 2 tbs coarse salt (for sweating); 1 cup all-purpose flour; 2 each large eggs (for dredging); 2 tbsp milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan (for breadcrumb mix); 1 tsp dried oregano; 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 cup vegetable oil or olive oil (for frying); 4 each boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 2 tbsp olive oil; 0.5 cup all-purpose flour (for chicken); 2 each large eggs (for chicken dredge); 2 tbsp milk (for chicken dredge); 1 cup breadcrumbs (for chicken); 0.25 cup grated Parmesan (for chicken); 0.5 tsp dried basil; 4 cups store-bought or homemade marinara sauce; 12 oz fresh mozzarella, sliced or shredded; 0.75 cup grated Parmesan (for topping); 8 each fresh basil leaves (optional, for garnish); 1 tbsp olive oil (for baking drizzle); 0.25 tsp red pepper flakes (optional)

Inspired by Nate's Italian Kitchen

Time1h 30m

Serves4

Make Chicken & Eggplant Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggplant

2 each large eggplants

2 tbs coarse salt (for sweating)

1 cup 00 bread flour

2 each large eggs (for dredging)

2 tbsp Milk

1 1/2 cups plain breadcrumbs (or panko)

1/2 cup grated Parmesan (for breadcrumb mix)

1 tsp Dried oregano

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 cup vegetable oil or olive oil (for frying)

Chicken

4 each boneless skinless chicken breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

2 tbsp olive oil

1/2 cup all-purpose flour (for chicken)

2 each large eggs (for chicken dredge)

2 tbsp milk (for chicken dredge)

1 cup breadcrumbs (for chicken)

1/4 cup grated Parmesan (for chicken)

1/2 tsp dried basil

Sauce & Cheese

4 cups store-bought or homemade marinara sauce

12 oz fresh mozzarella, sliced or shredded

3/4 cup grated Parmesan (for topping)

8 each fresh basil leaves (optional, for garnish)

Finishing

1 tbsp olive oil (for baking drizzle)

1/4 tsp red pepper flakes (optional)

Method

Eggplant

Prepare and sweat eggplant

Trim ends from the eggplants and slice into 1/4- to 1/2-inch rounds. Lay slices in a single layer on a wire rack or large baking sheet and sprinkle both sides with coarse salt. Let rest 20–30 minutes to draw out bitterness and moisture. Pat dry thoroughly with paper towels.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow bowl, whisk 2 eggs with 2 tablespoons milk until blended. In a third shallow bowl, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper.

Dredge and fry eggplant

Heat 1/2 cup oil in a large skillet over medium heat until shimmering. Dredge each eggplant slice first in flour (shake off excess), then in the egg mixture, then in the breadcrumb mixture, pressing crumbs to adhere. Fry in batches (do not overcrowd) 2–3 minutes per side, turning once, until crisp and golden. Transfer to a paper towel–lined plate. If oil becomes too hot, reduce heat to prevent burning. You can also bake the breaded eggplant at 425°F (220°C) for 12–15 minutes, turning halfway, for a lighter option.

Chicken

Prepare chicken breasts

Trim any fat from the chicken breasts. If breasts are very thick, place each between two pieces of plastic wrap and pound gently with a meat mallet to an even thickness about 1/2 inch thick. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up chicken dredge

Place 1/2 cup flour in a shallow dish. In another bowl, whisk 2 eggs with 2 tablespoons milk. In a third dish, combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, and 1/2 tsp dried basil.

Dredge and pan-sear chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge each chicken breast in flour, then egg mixture, then breadcrumb mixture, pressing crumbs to adhere. Add to skillet and cook 3–4 minutes per side until golden (internal temperature about 155–160°F / 68–71°C; it will finish cooking in the oven). Transfer to a paper towel–lined plate.

Assembly & Bake

Preheat oven and prepare baking dish

Preheat oven to 375°F (190°C). Spread about 1 cup of marinara sauce across the bottom of a 9x13-inch or similarly sized baking dish to prevent sticking.

Layer components

Arrange the seared chicken breasts in a single layer over the sauce. Top each breast with a generous spoonful (about 1/3 cup) of marinara. Place a layer of fried eggplant slices over and around the chicken (two to three slices per breast depending on size) to cover. Spoon remaining marinara over any exposed eggplant/chicken so the dish is well sauced.

Add cheeses

Distribute the fresh mozzarella evenly over the layered chicken and eggplant. Sprinkle the remaining 3/4 cup grated Parmesan over the top. Drizzle 1 tablespoon olive oil over the surface and sprinkle red pepper flakes if using.

Bake until bubbly

Bake uncovered in the preheated oven 20–25 minutes, until cheese is melted, sauce is bubbling, and chicken reaches an internal temperature of 165°F (74°C). If you prefer a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Rest and garnish

Remove from oven and let rest 5–10 minutes before serving. Garnish with fresh basil leaves. Serve hot, spooning extra sauce from the pan over portions.