Chicken Eggplant Parmesan Bake (Print Version)

Crispy chicken and eggplant layered with fresh marinara and melted cheese for a hearty main dish.

# Ingredients:

→ Marinara Sauce

01 - 5 cloves garlic, thinly sliced
02 - 1.6 kg crushed plum tomatoes (two 800 g cans)
03 - 3 tablespoons extra virgin olive oil
04 - 1/4 teaspoon crushed hot red pepper flakes
05 - Salt, to taste
06 - 2 fresh basil leaves

→ Chicken

07 - 480 ml olive oil or vegetable oil, for frying (enough to fill pan at least 1.25 cm high)
08 - 900 g chicken breast, butterflied and pounded thin
09 - 60 g plain flour, for dredging
10 - Salt and black pepper, to taste
11 - 4 large eggs
12 - 200 g Italian seasoned breadcrumbs
13 - 3 tablespoons Italian flat-leaf parsley, minced
14 - 25 g Pecorino Romano, finely grated

→ Eggplant

15 - 1 large eggplant, sliced lengthwise into 6 mm thick strips, salted and drained for at least 1 hour
16 - 120 g plain flour, for dredging
17 - 4 large eggs
18 - 25 g Pecorino Romano, finely grated
19 - 1/4 teaspoon black pepper
20 - 3 tablespoons Italian flat-leaf parsley, minced

→ Assembly

21 - 50 g Parmigiano Reggiano, grated
22 - 300 g mozzarella, shredded
23 - 950 ml prepared marinara sauce
24 - 10 fresh basil leaves, hand torn

# Instructions:

01 - Season eggplant slices with salt and arrange in a colander over a plate. Place a second plate and a weight, such as canned tomatoes, on top to press out excess moisture for at least 1 hour. Wipe off excess salt with a damp towel and pat dry thoroughly.
02 - Heat olive oil in a large saucepan over medium-low heat. Add sliced garlic and sauté until golden, about 2–3 minutes. Stir in crushed red pepper flakes, cooking an additional 30 seconds. Add crushed plum tomatoes, bring to a simmer, and season with salt. Incorporate whole basil leaves and allow sauce to simmer gently for 20 minutes, covered. Set aside and keep warm.
03 - Preheat 480 ml oil in a heavy pan to 182–188°C. Combine breadcrumbs, Pecorino Romano, and parsley in a shallow dish. Season chicken breast with salt and pepper, dredge in flour, coat in beaten eggs, then press into breadcrumb mixture. Arrange breaded cutlets on a parchment-lined tray. Fry chicken in batches, 3–4 minutes per side, until golden and cooked through. Drain on a wire rack or paper towels.
04 - Strain oil of debris if reusing from chicken. Beat eggs with Pecorino Romano, black pepper, and parsley in a bowl. Coat dried eggplant slices in flour, dip in egg mixture, then drain excess. Fry each slice in hot oil for 3–4 minutes per side until golden. Drain fried eggplant on a paper towel-lined plate.
05 - Preheat oven to 205°C, positioning the rack in the upper third. Spread a layer of marinara sauce in the base of a large baking dish. Arrange fried chicken cutlets in a single layer, top each with a few tablespoons of sauce, Parmigiano Reggiano, and basil. Layer fried eggplant slices over the cutlets, followed by more sauce, cheese, and basil. Add a second layer of eggplant, topping with remaining sauce, cheeses, and basil. Evenly distribute mozzarella over the assembly.
06 - Bake assembled dish for 7 minutes to heat through. Switch oven to broil and cook an additional 1–2 minutes, monitoring closely, until cheese is bubbly and golden. Serve immediately with extra marinara sauce on the side.

# Notes:

01 - For optimal texture and flavor, thoroughly salt and drain eggplant to minimize moisture and bitterness prior to frying.

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