Chicken Parmesan is one of the most popular Italian dishes ordered in restaurants. So is eggplant Parmesan. This recipe combines both. Chicken Parmesan with eggplant is a genius idea that makes this dish so very healthy.

This recipe is low fat and is very easy to make. You can have chicken parmesan without pasta and make it a low carb meal. If you are watching your weight or if you are a calorie conscious person, this recipe is for you.

The only things sacrificed in this recipe are the calories, not the flavor.

You will be very satisfied after eating this flavorful meal. Italian spices, crushed tomatoes, crispy chicken, and roasted eggplant sound like perfect ingredients, don’t they?

HOW DO YOU MAKE CHICKEN AND EGGPLANT PARMESAN FROM SCRATCH?

Place the eggplant rounds on a baking sheet. Spray with cooking spray, and sprinkle Italian seasoning, salt, and pepper on both sides. Broil on high for 6-8 minutes, flipping once until eggplant slices are brown and soft. Set aside and bring the oven temperature to 425F
Grab 3 shallow dishes and place flour and cayenne in dish number 1, beaten egg whites with water in dish number 2, and crushed cereal and grated Parmesan cheese on dish number 3. Coat chicken breast in flour mixture, then dip in egg white mixture and finally put them in the cereal cheese mixture to coat both sides. Have another dish ready for the coated chicken breasts
Heat olive oil in a nonstick skillet and brown chicken breast on both sides until fully cooked
Place cooked chicken breasts on a casserole dish previously coated with cooking spray
Put two rounds of eggplant on top of each chicken breast
Top each with crushed tomatoes, Distribute mozzarella cheese evenly on top of tomatoes
Bake in the preheated oven for 15 to 20 minutes. Sprinkle them with salt and pepper to taste.

CAN I MAKE EGGPLANT CHICKEN PARMESAN AHEAD OF TIME

Yes. You can have the chicken breasts already cooked and the eggplant roasted ahead of time and just assemble the dish when ready to bake. You can keep these two cooked items in the fridge for up to 3 days.

CAN YOU FREEZE LEFTOVER EGGPLANT CHICKEN PARMESAN?

You can! Let them cool completely and place in a freezer bag. Do not stack them. Lay them flat and freeze for up to two months.

RECIPE TIPS:

If you want your chicken to cook faster, flatten each breast or butterfly them to make them thinner.
You can use Panko breadcrumbs instead of rice cereal if gluten is not a problem for you.
For added flavor, you can add a bit of parsley or more Italian seasoning to the breadcrumbs
I always shred my own cheese. Pre shredded cheese has added flour or other ingredients to keep it from sticking.

OTHER RECIPES YOU MIGHT ENJOY

Chicken & Eggplant Parmesan Recipe

Chicken Parmesan is one of the most popular Italian dishes ordered in restaurants.

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Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Ingredients

1 eggplant (about 1 pound), trimmed and cut into 8 slices
Nonstick cooking spray
½ tsp dried Italian seasoning
Salt and freshly ground pepper to taste
⅓ cup all-purpose flour
¼ tsp cayenne pepper
2 large egg whites, lightly beaten with one tsp water
2 cups crispy rice cereal, such as Rice Checks, finely crushed
2 tbsp grated Parmesan cheese
4 boneless, skinless chicken breasts
4 tsp olive oil
1 ⅓ cup no-salt-added crushed tomatoes
½ cup shredded part-skim mozzarella cheese
Chopped parsley for garnish (optional)

Instructions

Place the eggplant rounds on a baking sheet. Spray with cooking spray, and sprinkle Italian seasoning, salt, and pepper on both sides. Broil on high for 6-8 minutes, flipping once until eggplant slices are brown and soft. Set aside and bring the oven temperature to 425F
Grab 3 shallow dishes and place flour and cayenne in dish number 1, beaten egg whites with water in dish number 2, and crushed cereal and grated Parmesan cheese on dish number 3. Coat chicken breast in flour mixture, then dip in egg white mixture and finally put them in the cereal cheese mixture to coat both sides. Have another dish ready for the coated chicken breasts
Heat olive oil in a nonstick skillet and brown chicken breast on both sides until fully cooked
Place cooked chicken breasts on a casserole dish previously coated with cooking spray
Put two rounds of eggplant on top of each chicken breast
Top each with crushed tomatoes, Distribute mozzarella cheese evenly on top of tomatoes
Bake in the preheated oven for 15 to 20 minutes. Sprinkle them with salt and pepper to taste.

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