chicken and eggplant parmesan

If you’re torn between a hearty Chicken Parmesan and a classic Eggplant Parmesan, why not enjoy the best of both worlds?

This Chicken and Eggplant Parmesan recipe combines crispy breaded chicken cutlets and tender slices of eggplant, all layered with rich marinara sauce, melted mozzarella, and a sprinkle of Parmesan cheese. It’s a comforting, satisfying dish that’s full of bold Italian flavor and perfect for family dinners or special occasions. Whether you’re a meat lover or a veggie fan, this recipe strikes the perfect balance—guaranteed to become a favorite at your table.

How to make it

Slice one large eggplant lengthwise into 1/4-inch thick slices. Begin to layer the slices in a colander and salt each layer. Place the colander on top of a plate to catch the water that will drain from the eggplant.
Once all the eggplant has been layered and salted, place a dish and some tomato cans (soup cans, etc) on top to help aid in the removal of the water. Set aside.
Butterfly 2 pounds of chicken breasts (roughly 3 breasts).
With the flat side of a meat tenderizer, pound the butterflied chicken breasts until thin and set aside. Placing the chicken beneath plastic wrap helps minimize splatter and helps for an easier clean-up.
Heat a large saucepan to medium-low and add 3 tablespoons of extra virgin olive oil and 5 cloves of sliced garlic. Once the garlic turns golden, add 1/4 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds.
Add 2 28-ounce cans of crushed plum tomatoes and bring the sauce to a simmer, stirring occasionally. Season the sauce with salt to taste and add 2 basil leaves. After 20 minutes of simmering, set the sauce aside and cover it to stay warm or keep it cooking over very low heat.
After a minimum of 1 hour, the eggplant can be wiped with a damp towel to remove most of the excess salt. Pat the pieces dry and set them aside.
Heat about 1/2 inch of olive or vegetable oil in a large heavy pan to 360-370f. While the oil is heating, set up your flour, breadcrumb, and egg stations. In one pan, mix together 1/4 cup of Pecorino Romano, 3 tablespoons of minced Italian flat-leaf parsley, and 2 cups of Italian seasoned breadcrumbs. In another pan, beat 4 large eggs. In another pan, add 1/2 cup of flour. Pat the chicken dry and season with salt and pepper on both sides. Then, dredge the chicken in the flour and shake off any excess. Place the chicken into the egg, and then into the breadcrumbs to coat both sides.
Place the breaded chicken onto a baking sheet until ready to fry.
Once the oil is ready, fry the cutlets for 3-4 minutes per side and place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan.
Set the cutlets aside and move on to preparing the eggplant for frying. The same oil that was used for the chicken can be used for the eggplant, just make sure to skim out any debris using a slotted spoon prior to frying the eggplant. In a large bowl, mix together 4 large eggs, 1/4 cup Pecorino Romano, 3 tablespoons of minced flat-leaf Italian parsley, and 1/4 teaspoon black pepper. You can use any leftover egg from the chicken for this mixture. Pat the eggplant pieces dry, then dredge in about 1 cup of flour (any leftover flour from the chicken can also be used here) and shake off the excess. Place the eggplant into the egg mixture, then let it drain for a few seconds on the side of the bowl before gently adding it to the hot oil. Fry the eggplant until golden (about 3-4 minutes per side), then place on a wire rack or paper towel-lined plate to drain. Work in batches until finished.
Preheat the oven to 400f and set the rack toward the top 1/3 of the oven. It’s time to assemble the cutlets and eggplant. You’ll need 1/2 cup of grated Parmigiano Reggiano, 3 cups of shredded mozzarella, about 4 cups of the marinara sauce you made earlier, and 10 basil leaves, hand-torn. Spoon some sauce into the bottom of a baking sheet or dish then spread out the chicken cutlets. Place a few tablespoons of sauce on top of each cutlet.
Sprinkle some grated Parmigiano cheese and basil leaves.
Layer the fried eggplant slices on top of the chicken and top with more sauce, Parmigiano, and basil. Add one more layer of eggplant then top with more sauce, Parmigiano, and basil.
Top each pile with the grated mozzarella. Place in the oven and bake for 7 minutes to warm through.
Broil for the last 1-2 minutes but be sure to watch the whole time to prevent burning. Once the cheese is bubbly and golden, immediately remove the pan from the oven. Serve the chicken eggplant parmesan combo with more of the remaining sauce on the side. Any leftover sauce can be served with bread for dipping. Enjoy!

❓ Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare and assemble the dish up to a day in advance. Cover and refrigerate it, then bake when ready to serve. Just add a few extra minutes to the baking time.

Q: Can I bake instead of fry the chicken and eggplant?
A: Absolutely. To make it lighter, you can bake the breaded chicken and eggplant slices at 400°F (200°C) for about 20 minutes or until golden and crisp.

Q: Can I make it vegetarian?
A: Yes! Just skip the chicken and double up on the eggplant. You can also add zucchini or mushrooms for extra texture and flavor.

Q: What kind of cheese works best?
A: Mozzarella is classic for meltiness, and Parmesan adds that salty, nutty kick. Feel free to use provolone or fontina for a twist.

Q: How do I prevent soggy eggplant?
A: Slice the eggplant, sprinkle with salt, and let it sit for 20–30 minutes to draw out excess moisture. Then pat it dry before breading and cooking.

Q: Can I freeze it?
A: Yes, freeze after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until hot and bubbly.

Q: What should I serve with it?
A: Great sides include spaghetti, garlic bread, a fresh Caesar salad, or roasted vegetables.