Chicken And Eggplant Parmigiana Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a shallow dish, combine breadcrumbs, Parmesan cheese, and Italian seasoning.
• STEP 3.Dip the chicken breasts in beaten eggs, then coat them in the breadcrumb mixture.
• STEP 4.Heat oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides.
• STEP 5.Remove the chicken from the skillet and set aside.
• STEP 6.In the same skillet, add more oil if needed and cook the eggplant slices until tender and lightly browned.
• STEP 7.Spread a thin layer of tomato sauce in the bottom of a baking dish.
• STEP 8.Arrange the chicken and eggplant slices in the dish, alternating between them.
• STEP 9.Pour the remaining tomato sauce over the chicken and eggplant.
• STEP 10.Sprinkle shredded mozzarella cheese on top.
• STEP 11.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• To make the dish healthier, you can bake the breaded chicken instead of frying it.
• You can use store-bought tomato sauce or make your own with fresh tomatoes and herbs.
• Feel free to add other vegetables like zucchini or bell peppers to the dish for extra flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Serve the Chicken and Eggplant Parmigiana with a side of pasta or a fresh green salad for a complete meal.