A delightful twist on the classic Chicken and Eggplant Parmesan, this recipe combines crispy baked eggplant and tender chicken cutlets with a rich tomato sauce and gooey melted cheese.
Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Slice the eggplants into 1/4-inch thick rounds.
Try to make the slices even for consistent cooking.
In a mixing bowl, whisk together the eggs.
Add a splash of water to the eggs for a smoother coating.
Combine breadcrumbs, parsley, and parmesan cheese in another bowl.
Mix thoroughly to evenly distribute the parsley and cheese.
Dip each eggplant slice into the egg wash, then coat with the breadcrumb mixture.
Press the breadcrumbs onto the eggplant to ensure a good coating.
Arrange the coated eggplant slices on the baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway through.
Flipping the slices ensures even browning.
While the eggplant is baking, heat olive oil in a skillet over medium heat and cook the chicken cutlets until golden brown on both sides.
Avoid overcrowding the skillet to maintain the heat.
Layer the baked eggplant slices in an oven-safe dish, place a chicken cutlet on each slice, spoon tomato sauce over, and sprinkle with mozzarella cheese.
Ensure the sauce covers the chicken for a moist result.
Bake the assembled dish in the oven for 10-15 minutes until the cheese is melted and bubbly.
Broil for the last 2 minutes for a golden cheese topping.
Serve hot with your choice of side, such as pasta or a fresh salad.
Garnish with additional parsley for a fresh touch.
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