Easy Chicken Eggplant (Aubergine) Parmesan

"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."
 
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photo by firewomansd_5319189 photo by firewomansd_5319189
photo by firewomansd_5319189
photo by Don C. photo by Don C.
photo by LDS Chef Ashlie photo by LDS Chef Ashlie
photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by GrandmaIsCooking photo by GrandmaIsCooking
Ready In:
1hr
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. I LOVE this recipe but cheat even more! I use frozen eggplant cutlets that are already breaded! Put layer of chicken in pan with eggplant on top, cover with marinara sauce and mozzarella and bake @ 350 for @ 30 min. VOILA! Dinner, with no mess to clean up before hand and it's delicious!!! If you spray the pan with vegetable spray BEFORE adding all the ingredients, it's super easy clean up, too!
     
  2. While it was easy, you could not taste the eggplant at all which for me was a sad waste of eggplant :(
     
  3. This was great, I added red bell pepper but it was still pretty crunchy so next time I would probably just use onion instead. I choped and eggplant into cubes to make it easier to eat. I also seasoned the chicken and eggplant with cajun seasoning, onion powder italian seasoning and minced garlic. I only had cheddar cheese and panko breadcrumbs but it was fine. I would like to try it with the mozzarella slices sometime, but I was looking to make it healthier.
     
  4. Excellent and easy. Friends and family loved it. Used a nice garlic and herb marinara sauce. One large eggplant works better for me. Also bought 1-1/2 lbs of chicken strips. Fresh mozarella and parmesan (not the stuff in the green cardboard tube)really helps. Served it with green salad and fresh italian garlic bread...no need for pasta.
     
  5. Easy! Tasty!<br/><br/>I used two zucchini instead of one eggplant (what I had available, since I don't like eggplant -- I made thick diagonal slices, and I did NOT "drain" the zucchini so no waiting there), grated mozzarella instead of slices (leftover from pizza), and canned crushed tomatoes (with basil, oregano, and garlic to taste) instead of jarred marinara sauce. Sliced chicken (mine was still slightly frozen) worked out well. This was easy to pull together, fast to assemble, and tasted great!
     
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Tweaks

  1. Easy! Tasty!<br/><br/>I used two zucchini instead of one eggplant (what I had available, since I don't like eggplant -- I made thick diagonal slices, and I did NOT "drain" the zucchini so no waiting there), grated mozzarella instead of slices (leftover from pizza), and canned crushed tomatoes (with basil, oregano, and garlic to taste) instead of jarred marinara sauce. Sliced chicken (mine was still slightly frozen) worked out well. This was easy to pull together, fast to assemble, and tasted great!
     

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