Chicken and eggplant parmigiana
Summary
Chicken and eggplant parmigiana: a classic combo that delights the taste buds!
This duo brings together the rich flavors of chicken and eggplant, smothered in cheesy goodness.
Let’s dive deep into making this delicious dish at home, no fuss, just fabulous flavor!
Ingredients for Chicken and eggplant parmigiana
For the Chicken and Eggplant:
- Chicken breasts: 2 large (about 7oz or 200g each)
- Eggplant (aubergine): 1 medium-sized (about 10oz or 280g)
- All-purpose flour: ½ cup (about 60g)
- Eggs: 2
- Breadcrumbs: 1 cup (about 120g)
- Salt: 1 tsp (about 5g)
- Black pepper: ½ tsp (about 2.5g)
For the Sauce:
- Tomatoes (canned, crushed): 1 can (28oz or 800g)
- Olive oil: 2 tbsp (about 30ml)
- Garlic cloves: 2, minced
- Basil: 6 leaves, chopped
- Salt: to taste
Cheese Topping:
- Mozzarella cheese, shredded: 1 cup (about 120g)
- Parmesan cheese, grated: ½ cup (about 60g)
Cooking time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Serves: 2
Nutritional Facts (Per Serving)
- Calories: 680 kcal
- Protein: 52g
- Carbohydrates: 38g
- Fat: 34g
- Sodium: 1480mg
- Fiber: 9g
- Sugars: 10g
Instructions
- Prepping the Eggplant and Chicken:
- Wash and slice the eggplant into ½-inch (about 1.25cm) thick rounds.
- Season chicken breasts with ½ tsp salt and ¼ tsp black pepper.
- Dust the chicken and eggplant slices lightly with flour.
- Egg Mixture:
- Whisk 2 eggs in a bowl.
- Breadcrumbs Coating:
- Dip the floured chicken and eggplant slices into the egg mixture.
- Coat them thoroughly with breadcrumbs.
- Cooking Chicken and Eggplant:
- Heat olive oil in a skillet over medium heat.
- Fry the chicken and eggplant slices until golden brown.
- Place them on a plate lined with paper towels.
- Making the Sauce:
- In a saucepan, heat olive oil.
- Sauté minced garlic until fragrant.
- Pour in crushed tomatoes and bring to a simmer.
- Add chopped basil, remaining salt, and pepper.
- Let the sauce simmer for 15 minutes.
- Assembling Chicken and Eggplant Parmigiana:
- Preheat your oven to 375°F (190°C).
- In a baking dish, lay out a base layer of the sauce.
- Place chicken and eggplant slices on top.
- Add another layer of sauce.
- Generously sprinkle mozzarella and parmesan cheeses.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
Tips
- Opt for fresh mozzarella for a creamier texture.
- Ensure you pat the eggplant slices dry after washing to avoid excess oil absorption.
- For a crispier crust, breadcrumbs can be toasted beforehand.
- Use fresh basil for a more aromatic sauce.
Serving Suggestions
- Serve chicken and eggplant parmigiana hot from the oven.
- Pair with a fresh salad or garlic bread.
- Drizzle with olive oil or sprinkle extra parmesan for added flavor.
- Complete the meal with a light dessert to balance out the rich flavors of the chicken and eggplant parmigiana.
There you have it!
A simple, straightforward, and utterly scrumptious guide to making the best chicken and eggplant parmigiana.
Give it a go, and let this dish be the showstopper of your next meal!
CHICKEN AND EGGPLANT PARMIGIANA
Chicken and eggplant parmigiana: a classic combo that delights the taste buds!
This duo brings together the rich flavors of chicken and eggplant, smothered in cheesy goodness.
Let’s dive deep into making this delicious dish at home, no fuss, just fabulous flavor!
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Nutritions
Nutrition Facts
CHICKEN AND EGGPLANT PARMIGIANA
Amount per Serving
Calories
680
% Daily Value*
Fat
34
g
52
%
Sodium
1480
mg
64
%
Carbohydrates
38
g
13
%
Fiber
9
g
38
%
Sugar
10
g
11
%
Protein
52
g
104
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- For the Chicken and Eggplant:
- Chicken breasts: 2 large about 7oz or 200g each
- Eggplant aubergine: 1 medium-sized (about 10oz or 280g)
- All-purpose flour: ½ cup about 60g
- Eggs: 2
- Breadcrumbs: 1 cup about 120g
- Salt: 1 tsp about 5g
- Black pepper: ½ tsp about 2.5g
- For the Sauce:
- Tomatoes canned, crushed: 1 can (28oz or 800g)
- Olive oil: 2 tbsp about 30ml
- Garlic cloves: 2 minced
- Basil: 6 leaves chopped
- Salt: to taste
- Cheese Topping:
- Mozzarella cheese shredded: 1 cup (about 120g)
- Parmesan cheese grated: ½ cup (about 60g)
Instructions
- Prepping the Eggplant and Chicken:
- Wash and slice the eggplant into ½-inch (about 1.25cm) thick rounds.
- Season chicken breasts with ½ tsp salt and ¼ tsp black pepper.
- Dust the chicken and eggplant slices lightly with flour.
- Egg Mixture:
- Whisk 2 eggs in a bowl.
- Breadcrumbs Coating:
- Dip the floured chicken and eggplant slices into the egg mixture.
- Coat them thoroughly with breadcrumbs.
- Cooking Chicken and Eggplant:
- Heat olive oil in a skillet over medium heat.
- Fry the chicken and eggplant slices until golden brown.
- Place them on a plate lined with paper towels.
- Making the Sauce:
- In a saucepan, heat olive oil.
- Sauté minced garlic until fragrant.
- Pour in crushed tomatoes and bring to a simmer.
- Add chopped basil, remaining salt, and pepper.
- Let the sauce simmer for 15 minutes.
- Assembling Chicken and Eggplant Parmigiana:
- Preheat your oven to 375°F (190°C).
- In a baking dish, lay out a base layer of the sauce.
- Place chicken and eggplant slices on top.
- Add another layer of sauce.
- Generously sprinkle mozzarella and parmesan cheeses.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
Notes
TIPS
Opt for fresh mozzarella for a creamier texture.
Ensure you pat the eggplant slices dry after washing to avoid excess oil absorption.
For a crispier crust, breadcrumbs can be toasted beforehand.
Use fresh basil for a more aromatic sauce.
SERVING SUGGESTIONS
Serve chicken and eggplant parmigiana hot from the oven.
Pair with a fresh salad or garlic bread.
Drizzle with olive oil or sprinkle extra parmesan for added flavor.
Complete the meal with a light dessert to balance out the rich flavors of the chicken and eggplant parmigiana.
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