Chicken Eggplant Parmesan
This easy Chicken Eggplant Parmesan is a fun spin on my Chicken Parmesan recipe. I wanted to incorporate eggplant since it’s in season and decided to add it to my sauce, which worked out better than I expected! I made this in the air fryer, but you can also bake it in the oven. It’s so filling and a great way to eat more veggies. I also have a more classic Air Fryer Chicken Parmesan recipe if you don’t like eggplant, and this low-carb Instant Pot Chicken Parmesan recipes if you want to try cooking it a different way and this Lighter Eggplant Parmesan for a vegetarian option.
Chicken Eggplant Parmesan Ingredients
Eggplant: Peel and dice one small eggplant into quarter-inch pieces. Marinara: Use good-quality or homemade marinara sauce. My favorite brand is DeLallo. Salt to season the chicken Chicken: You’ll need four small boneless, skinless chicken breasts weighing about six ounces each. Egg: Beat one large egg. Panko: I prefer seasoned panko to save time and use fewer ingredients. If you only have regular panko, add Italian herbs, onion powder, and garlic powder. Cheese: Thinly slice six ounces of fresh mozzarella. Basil: Chop fresh basil.
How do you get breading to stick to chicken parmesan?
To get breading to stick to chicken, you must coat the chicken in egg, oil, or butter. These wet ingredients act like glue to ensure the breadcrumbs don’t fall off the chicken.
How to Make Chicken Eggplant Parmesan
No air fryer? No problem!
Preheat the oven to 450°F, and spray a large baking sheet with oil. Place the breaded chicken on the pan and lightly spray it with oil. Bake for 25 minutes and remove it from the oven. Spoon some sauce and cheese over each piece, and bake for 5 more minutes to melt the mozzarella.
What to Serve with Chicken Eggplant Parmesan
Pasta: Serve this chicken parmesan over pasta or zoodles with extra sauce. Sandwich: Make a chicken parmesan sandwich with a hoagie roll or baguette. Vegetable Sides: Pair this dish with sauteed zucchini, roasted asparagus, or wilted spinach. This easy side salad or lemony hearts of palm salad would also be good.
How to Store Chicken Parmesan
Leftover chicken parmesan will last up to four days in the refrigerator or three months in the freezer. To reheat, air fry the chicken for three to five minutes until warm.
More Chicken Breast Recipes You’ll Love
And if you want more air fryer recipes, see my air fryer chicken recipes here!
Spicy Vodka Chicken Parmesan Parmesan-Crusted Chicken with Broccoli Chicken Breast with Hot Cherry Peppers Chicken Parmesan Lasagna Baked Pesto Chicken Breast
