Tender Chicken and Eggplant with Parmesan and Marinara (Print version)

Thin chicken cutlets and tender eggplant layered with marinara, Parmesan, mozzarella, and basil for a cozy baked dinner.

# Ingredients:

For the marinara

01 - 2 tablespoons extra virgin olive oil
02 - 4 cloves garlic, thinly sliced
03 - 1/4 teaspoon crushed red pepper flakes, optional
04 - 1 can (28 oz / 795 g) crushed tomatoes
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 4 fresh basil leaves

For the chicken and eggplant

07 - 1 large eggplant, sliced lengthwise into 1/4-inch pieces
08 - 1 1/2 teaspoons kosher salt, divided
09 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced and pounded thin
10 - 1/2 teaspoon black pepper
11 - 1 cup (125 g) all-purpose flour
12 - 4 large eggs, beaten
13 - 2 cups (180 g) Italian seasoned breadcrumbs
14 - 1/2 cup (50 g) grated Parmesan cheese, divided
15 - 2 tablespoons chopped fresh parsley
16 - 1 1/2 cups olive oil or neutral oil, for shallow frying

For assembly

17 - 2 cups (225 g) shredded low-moisture mozzarella
18 - 1/4 cup (25 g) grated Parmesan cheese
19 - 6 fresh basil leaves, torn

# Instructions:

01 - Lay the eggplant slices in a colander or on a rack and sprinkle with about 1 teaspoon salt. Let stand for 20-30 minutes, then blot very dry with paper towels.
02 - Warm 2 tablespoons olive oil in a saucepan over medium-low heat. Add garlic and cook for 1-2 minutes until fragrant. Stir in red pepper flakes, crushed tomatoes, 1/2 teaspoon salt, and basil. Simmer for 20 minutes, stirring now and then.
03 - Season the pounded chicken with the remaining salt and black pepper. Set flour, beaten eggs, and breadcrumbs mixed with 1/4 cup Parmesan and parsley in separate shallow dishes. Dredge chicken in flour, dip in egg, then coat with breadcrumbs.
04 - Heat 1/4 inch oil in a large skillet over medium-high heat to about 350°F. Fry the chicken for 2-3 minutes per side until golden and cooked through. Transfer to a wire rack.
05 - Dredge the dry eggplant slices in flour, dip in egg, and coat with the breadcrumb mixture. Fry for 2-3 minutes per side until golden and tender. Transfer to a rack and season lightly if needed.
06 - Heat the oven to 400°F. Spread 1 cup marinara in a 9x13-inch baking dish. Add the chicken in a single layer, spoon over more sauce, sprinkle with Parmesan and basil, then layer the eggplant on top. Add remaining sauce, mozzarella, and remaining Parmesan.
07 - Bake for 10-12 minutes until hot and bubbling. Broil for 1-2 minutes until the cheese is golden in spots, watching closely. Rest for 5 minutes before serving.

# Good to know:

01 - Best served hot after a 5-minute rest.
02 - Use a wire rack after frying to keep the coating from steaming.
03 - Jarred marinara can be used if warmed with garlic and basil first.

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