How do you make Chicken Eggplant Parmesan Bake from scratch?

To make Chicken Eggplant Parmesan Bake, start by slicing eggplant and seasoning with salt to remove bitterness. Bread the eggplant slices and cook chicken breasts until golden. Layer the baked chicken and eggplant in a dish with marinara sauce and mozzarella cheese. Bake at 375°F (190°C) for around 25-30 minutes or until the cheese melts and turns bubbly. This method combines tender chicken with tenderized eggplant and a flavorful tomato sauce for a balanced, hearty meal.

Can I prepare Chicken Eggplant Parmesan Bake ahead of time?

Yes, you can prepare this dish ahead of time. Assemble the layers and refrigerate the casserole up to 24 hours before baking. When ready to serve, bake it in a preheated oven at 375°F (190°C) for about 30-40 minutes until heated through and the cheese is bubbly. This saves time on busy days and allows flavors to meld, often improving the taste.

Is Chicken Eggplant Parmesan Bake a healthy meal option?

Chicken Eggplant Parmesan Bake can be a nutritious choice when prepared with lean chicken breasts, fresh eggplant, and a moderate amount of cheese. Eggplant is low in calories and high in fiber and antioxidants. Using part-skim mozzarella and homemade marinara sauce with no added sugars further boosts its healthiness. Baking instead of frying reduces fat content, making it suitable for balanced diets.

What are some good side dishes to serve with Chicken Eggplant Parmesan Bake?

Popular side dishes that complement Chicken Eggplant Parmesan Bake include a fresh green salad, garlic roasted vegetables, or a simple pasta tossed with olive oil and herbs. Serving with crusty whole-grain bread can also help soak up the sauce. Light, crisp sides balance the rich flavors and textures of the bake for a well-rounded meal.

Can I substitute other ingredients in Chicken Eggplant Parmesan Bake?

Yes, you can customize the dish based on your preferences. For a lower-carb option, swap breadcrumbs with almond flour or crushed nuts. If you prefer, substitute chicken breasts with turkey or use vegan cheese alternatives to make it dairy-free. Additionally, zucchini can replace eggplant for a slightly different texture. Just adjust cooking times to ensure all ingredients are properly cooked through.

Chicken Eggplant Parmesan Bake Recipe With Rich Tomato Sauce

Name: Chicken Eggplant Parmesan Bake
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 5 cloves garlic, sliced; 2 cans (28 ounces each) crushed plum tomatoes; 3 tablespoons extra virgin olive oil; 1/4 teaspoon crushed red pepper flakes; Salt to taste; 2 basil leaves; 2 cups olive or vegetable oil for frying; 2 pounds chicken breast, butterflied and pounded flat; 1/2 cup flour for dredging; Salt and pepper to taste; 4 large eggs, beaten; 2 cups seasoned breadcrumbs; 3 tablespoons Italian flat-leaf parsley, minced; 1/4 cup grated Pecorino Romano cheese; 1 large eggplant, sliced lengthwise into 1/4-inch thick slices; Salt for sweating eggplant; 1 cup flour for dredging; 4 large eggs, beaten; 1/4 cup grated Pecorino Romano cheese; 1/4 teaspoon black pepper; 3 tablespoons Italian flat-leaf parsley, minced; 1/2 cup grated Parmigiano Reggiano cheese; 3 cups shredded mozzarella cheese; About 4 cups marinara sauce from recipe above; 10 basil leaves, hand torn

Ingredients

Scale

5 cloves garlic, sliced

2 cans (28 ounces each) crushed plum tomatoes

3 tablespoons extra virgin olive oil

1/4 teaspoon crushed red pepper flakes

Salt to taste

2 basil leaves

2 cups olive or vegetable oil for frying

2 pounds chicken breast, butterflied and pounded flat

1/2 cup flour for dredging

Salt and pepper to taste

4 large eggs, beaten

2 cups seasoned breadcrumbs

3 tablespoons Italian flat-leaf parsley, minced

1/4 cup grated Pecorino Romano cheese

1 large eggplant, sliced lengthwise into 1/4-inch thick slices

Salt for sweating eggplant

1 cup flour for dredging

4 large eggs, beaten

1/4 cup grated Pecorino Romano cheese

1/4 teaspoon black pepper

3 tablespoons Italian flat-leaf parsley, minced

1/2 cup grated Parmigiano Reggiano cheese

3 cups shredded mozzarella cheese

About 4 cups marinara sauce from recipe above

10 basil leaves, hand torn

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Instructions

1-First: begin by preheating your oven to 375°F (190°C). Slice the eggplant evenly and sprinkle with salt to pull out excess moisture let it rest for about 20 minutes, then pat it dry to avoid a watery bake.

2-Next, season the chicken breasts with salt, pepper, and minced garlic, and if you like, cut them into thin fillets for quicker, even cooking.

3-Heat olive oil in a skillet over medium heat and sauté the chicken until it’s lightly browned, about 4 minutes per side, but don’t cook it all the way through yet.

4-In the same skillet, roast the eggplant slices for 3-4 minutes on each side until they’re golden and tender.

5-For assembly, start layering in your baking dish with a thin spread of marinara sauce, then add eggplant, chicken, more sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers as needed, and top with cheese and fresh basil before baking uncovered for 25-30 minutes until everything is bubbly and golden.

6-Let it cool for 5 minutes before serving, and remember to swap ingredients for dietary needs as mentioned earlier.

Notes

🍆 Salting eggplant removes excess moisture for better frying; salt at least 1 hour and wipe off before frying.
🍅 Making marinara sauce from scratch enhances flavor beyond store-bought varieties.
🍳 Reuse frying oil from chicken for eggplant, skimming debris to keep oil clean for better frying.

Author: Brandi Oshea
Prep Time: 15 minutes
Eggplant Salting Time: 1 hour
Cook Time: 1 hour
Category: Main Dish
Method: Frying and Baking
Cuisine: Italian
Diet: Contains Meat and Dairy

Nutrition

Serving Size: 1 serving
Calories: 946
Sugar: 18.7 g
Sodium: 1303 mg
Fat: 41.8 g
Saturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 59.9 g
Fiber: 13.2 g
Protein: 83.6 g
Cholesterol: 349 mg