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Chicken Eggplant Parmesan is made with breaded, air-fried (or baked) chicken breast and topped with a straightforward eggplant marinara sauce and fresh mozzarella. It’s high in protein and delicious!

Chicken Eggplant Parmesan

This easy Chicken Eggplant Parmesan is a fun spin on my Chicken Parmesan recipe. I wanted to include eggplant because it’s in season and decided so as to add it to my sauce, which worked out higher than I expected! I made this within the air fryer, but you may also bake it within the oven. It’s so filling and an awesome strategy to eat more veggies. I even have a more classic Air Fryer Chicken Parmesan recipe should you don’t like eggplant, and this low-carb Easy Pot Chicken Parmesan recipes if you need to try cooking it a distinct way and this Lighter Eggplant Parmesan for a vegetarian option.

Why This Recipe Works

• Summer Produce: I really like to cook with produce that’s in season since it at all times tastes the very best. With eggplant at its peak straight away, adding it to the chicken parmesan sauce is a no brainer.
• Healthy Chicken Parmesan: This meal is lighter than classic chicken parmesan as I exploit minimal oil and fewer cheese than most recipes. Plus, using eggplant within the sauce adds extra veggies to each serving.
• Juicy Chicken: The air fryer is my favorite strategy to cook breaded chicken. It’s at all times crispy on the skin and juicy on the within.
• Filling: It’s high in protein which leaves you satisfied.

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 4 small boneless, skinless chicken breasts weighing about six ounces each.
• Egg: Beat one large egg.
• Panko: I prefer seasoned panko to save lots of time and use fewer ingredients. For those who 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 follow chicken parmesan?

To get breading to follow chicken, you need to coat the chicken in egg, oil, or butter. These wet ingredients act like glue to make sure the breadcrumbs don’t fall off the chicken.

Find out how to Make Chicken Eggplant Parmesan

1. Prep the Chicken: Pound the thicker end of the chicken so that they are even thickness. Then pound the whole breast to half-inch thickness and season with salt.
2. Dredge the Chicken: Put the panko and egg in large shallow bowls. Dip the chicken within the egg, letting the surplus drip off. Next, dip it into the breadcrumbs.
3. Eggplant Marinara: Meanwhile, heat the tomato sauce over medium-low heat in a big deep skillet. Once it simmers, add the eggplant, and cook for five to six minutes until it’s soft.
4. Air Fry Chicken: While the sauce simmers, spray the chicken with olive oil and place it within the air fryer basket. Air fry at 370°F for five minutes on both sides until golden. Repeat the method with the remaining breasts. Once done, put foil within the basket and transfer the cooked chicken, in batches as needed back to the AF basket. Top each with sauce and cheese and air fry about 3 minutes until the cheese is melted. Repeat with the remaining chicken and garnish with fresh basil.

No air fryer? No problem!

• Preheat the oven to 450°F, and spray a big baking sheet with oil.
• Place the breaded chicken on the pan and frivolously spray it with oil.
• Bake for 25 minutes and take away it from the oven.
• Spoon some sauce and cheese over each bit, and bake for five more minutes to melt the mozzarella.

What to Serve with Chicken Eggplant Parmesan

Find out how to Store Chicken Parmesan

Leftover chicken parmesan will last as long as 4 days within the refrigerator or three months within the freezer. To reheat, air fry the chicken for 3 to 5 minutes until warm.

More Chicken Breast Recipes You’ll Love

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Yield: 4 servings

Serving Size: 1 piece

• Heat marinara sauce over medium-low heat in a big deep skillet and convey to a simmer. Add the eggplant, cover and cook about 5 to six minutes, until the eggplant is soft.

• Pound thicker end of chicken to even thickness then pound out the entire breast to 1/2 inch thickness, season with 1/2 teaspoon salt.

• Place panko in a big shallow bowl and the egg in one other. Dip the chicken in egg, letting the surplus drip off then into the breadcrumbs.

• Spray the chicken with olive oil and transfer to the air fryer basket.

• Air fry chicken in a single layer 370F about 5 minutes on both sides, until golden, in batches as needed. When done put aside.

• Place foil within the basket and transfer the chicken back into the basket, in batches as needed.

• Top each with about 3/4 cup sauce, divide the cheese and air fry until the cheese is melted, about 3 minutes. Repeat with the remaining chicken and garnish with fresh basil. Serve hot.

Oven Method

• Preheat the oven to 450°F, and spray a big baking sheet with oil. Place the breaded chicken on the pan and frivolously spray it with oil. Bake for 25 minutes and take away it from the oven. Spoon some sauce and cheese over each bit, and bake for five more minutes to melt the mozzarella.

Last Step:

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Oven Method:
Preheat the oven to 450°F, and spray a big baking sheet with oil. Place the breaded chicken on the pan and frivolously spray it with oil. Bake for 25 minutes and take away it from the oven. Spoon some sauce and cheese over each bit, and bake for five more minutes to melt the mozzarella.

Serving: 1 piece, Calories: 473 kcal, Carbohydrates: 26.5 g, Protein: 52 g, Fat: 16 g, Saturated Fat: 7.5 g, Cholesterol: 204.5 mg, Sodium: 742 mg, Fiber: 2.5 g, Sugar: 7.5 g