Best 3 Chicken Eggplant Aubergine Parmesan Recipes

Chicken eggplant aubergine parmesan is a flavorful and satisfying dish that combines the savory taste of chicken with the tender texture of eggplant and the cheesy goodness of parmesan cheese. This classic Italian dish is a perfect choice for a weeknight dinner or a special occasion meal. With its colorful presentation and delicious flavor, chicken eggplant aubergine parmesan is sure to impress your family and friends. In this article, we will provide you with a step-by-step guide to creating the perfect chicken eggplant aubergine parmesan, along with tips and tricks for achieving the best results.

Here are our top 3 tried and tested recipes!

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN

Easy Chicken Eggplant (Aubergine) Parmesan image

This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.

Provided by GrandmaIsCooking

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless skinless chicken breast (thin sliced)
1 medium eggplant (approximately 1 pound)
1/3 cup Italian breadcrumbs
3/4 lb mozzarella cheese, sliced thin
1 (26 ounce) jar marinara sauce (approximately 3 cups)
1/4 lb parmesan cheese, grated

Steps:

Preheat oven to 350 degrees Fahrenheit.
Peel and slice eggplant.
Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
Line bottom of 13x9 inch baking dish with the chicken breast slices.
Cover chicken with the eggplant slices.
Sprinkle breadcrumbs over eggplant.
Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
Pour marinara sauce over cheese.
Sprinkle Parmesan cheese over top.
Bake for 30-40 minutes at 350 degrees.

CHICKEN & EGGPLANT (AUBERGINE) PARMESAN

Chicken & Eggplant (Aubergine) Parmesan image

We love this - we used to get it as an appetizer without the chicken in our fav Italian restaurant. Serve with pasta and green salad!

Provided by tamibic

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium eggplant
1 lb chicken cutlet
1 egg
1 1/4 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
salt and pepper
olive oil

Steps:

Pre-heat oven to 400 degrees.
Spray baking pan with veg. oil.
Peel and slice eggplant 1/4".
Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
Dip eggplant into egg then crumb mixture.
Place on baking sheet drizzle with olive oil and bake for 25 minutes.
While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Eggplant (Aubergine) , Zucchini and Chicken Parmesan image

Very filling. This recipe contains a moderate amount of fat and sugar for a dish like this, but is a great source of protein.

Provided by Donna Luckadoo

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces boneless chicken breasts (or 4 breasts)
8 slices eggplants (1/2 inch slices)
8 slices zucchini (1/2 inch slices)
3 beefsteak tomatoes, diced or 24 ounces thick & chunky salsa
1 cup panko breadcrumbs
16 ounces shredded fat free mozzarella cheese
2 tablespoons fat-free parmesan cheese
1/2 teaspoon minced roasted garlic
1 teaspoon paprika

Steps:

Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
Preheat oven to 350°F.
Spray a 9x13-inch baking dish with a nonstick spray.
Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

Nutrition Facts : Calories 246.2, Fat 6.1, SaturatedFat 1.7, Cholesterol 46.5, Sodium 559.3, Carbohydrate 14.1, Fiber 2.4, Sugar 3.1, Protein 32.2

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the eggplant. It should be tender, but still slightly firm.
Use a flavorful tomato sauce. You can use your own homemade sauce or a good-quality store-bought sauce.
Layer the eggplant, tomato sauce, and cheese in a casserole dish. You can make multiple layers, depending on the size of your dish.
Bake the dish in a preheated oven until the cheese is melted and bubbly.
Serve the dish immediately, garnished with fresh basil or parsley.

Conclusion:

Chicken eggplant parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken and eggplant. This dish is also a good source of protein, vegetables, and calcium. So next time you are looking for a quick and easy meal, give chicken eggplant parmesan a try. You won't be disappointed!