Italian Chicken Eggplant Bake

This chicken eggplant parmesan bake transforms classic Italian comfort food into a show-stopping layered dish that combines the best of two favorites. The crispy chicken cutlets and golden eggplant slices meld together under a blanket of bubbling cheese and homemade marinara sauce for a meal that satisfies even the pickiest eaters.

I first created this recipe when trying to please both chicken parmesan lovers and eggplant enthusiasts at a family gathering. The moment my nephew who "hates vegetables" asked for seconds of the eggplant layers I knew I had a keeper that would become our Sunday dinner tradition.

Ingredients

• Plum tomatoes for the richest homemade marinara with balanced sweetness and acidity
• Thin chicken cutlets that cook quickly and evenly while remaining tender
• Fresh eggplant properly salted and drained to remove bitterness and excess moisture
• Quality Italian cheeses including Parmigiano Reggiano for nutty depth and mozzarella for that perfect stretch
• Fresh basil added in layers to infuse the entire dish with aromatic herbaceous notes
• Italian seasoned breadcrumbs enhanced with additional herbs and cheese for maximum flavor in every bite
• Extra virgin olive oil for authentic Mediterranean flavor in the marinara base
• Garlic slowly sautéed to develop sweet complex notes throughout the sauce

How To Make Chicken Eggplant Parmesan Bake

Prepare the eggplant

Slice eggplant lengthwise into thin strips and salt generously on both sides. Arrange in a colander with weight on top for at least an hour to draw out moisture and bitterness. After draining thoroughly pat each slice completely dry with paper towels to ensure proper browning when fried.

Create the marinara

Heat olive oil over medium low heat and add thinly sliced garlic cooking until just golden but not brown which would create bitterness. Add crushed red pepper flakes to bloom their flavor before adding crushed tomatoes. Simmer gently for 20 minutes with fresh basil leaves to develop deep tomato flavor.

Prepare the chicken

Season chicken cutlets generously before creating a three-stage breading station. Dredge in flour to create a dry surface then dip in seasoned egg mixture allowing excess to drip off. Press firmly into the herbed breadcrumb mixture ensuring complete coverage before frying until golden and cooked through.

Fry the eggplant

After properly drying the salted eggplant slices dredge in flour then dip in seasoned egg mixture allowing excess to drain. Fry in hot oil until deeply golden on both sides approximately 3 minutes per side. The eggplant should be tender but still hold its shape.

Assemble the layers

Start with a layer of marinara in the baking dish then arrange fried chicken cutlets. Top with sauce cheese and basil before adding the first eggplant layer. Continue building with more sauce cheese and eggplant finishing with generous amounts of mozzarella on top.

Bake to perfection

Bake until heated through then switch to broil for the final minutes watching carefully as the cheese becomes bubbly and develops golden brown spots. Let rest briefly before serving to allow the layers to settle and flavors to marry.

This recipe reminds me of Sunday dinners at my grandmother's apartment in Brooklyn where she would spend all day preparing similar layered dishes. The aroma of garlic and basil simmering would fill the entire building and neighbors would often find excuses to stop by. Her secret was always using the freshest ingredients and never rushing the process.

Make-Ahead Options

This dish shines as a make-ahead option for entertaining. You can prepare all components separately up to a day in advance. The marinara sauce actually improves with time as flavors meld overnight. Fry the chicken and eggplant then store in the refrigerator in single layers separated by parchment paper. Assemble the casserole up to 24 hours before baking extending the baking time by about 15 minutes if coming straight from the refrigerator. For best results bring the assembled dish to room temperature for 30 minutes before baking.

Perfect Pairings

Serve this hearty dish with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A crusty Italian bread is essential for soaking up extra marinara sauce. For wine pairings choose a medium-bodied Italian red like Chianti or Montepulciano that can stand up to the tomato acidity while complementing the cheeses. If serving for a special occasion add a starter of antipasto with marinated vegetables and Italian cured meats to create an authentic multi-course Italian feast.

Ingredient Substitutions

While traditional ingredients create the most authentic flavor this recipe adapts well to what you have available. Turkey cutlets work beautifully in place of chicken for a leaner option. Zucchini can substitute for some or all of the eggplant if preferred though it requires less salting time. For a gluten-free version use gluten-free breadcrumbs and flour in the breading. The cheese can be adjusted based on availability with provolone making an excellent substitute for mozzarella though the texture will be slightly different when melted.

Recipe FAQs

→ Can I prepare any components of this dish ahead of time?

Yes! The marinara sauce can be made up to 3 days in advance and stored in the refrigerator. You can also fry the chicken and eggplant earlier in the day, store them on a wire rack at room temperature for a few hours, then assemble and bake just before serving for the freshest result.

→ Is there a way to make this dish healthier?

Absolutely. Try baking the breaded chicken and eggplant instead of frying. Arrange them on wire racks over baking sheets, spray with olive oil, and bake at 220°C until golden and crisp. You can also use part-skim mozzarella and add extra vegetables like spinach or zucchini between layers.

→ Why do I need to salt and drain the eggplant?

Salting and pressing eggplant draws out moisture and bitter compounds, resulting in a creamier texture and better flavor after cooking. It also helps the eggplant absorb less oil during frying, keeping it lighter and preventing sogginess in the final dish.

→ What's the best way to serve this dish?

Serve hot from the oven with a side of extra marinara sauce. It pairs beautifully with a simple green salad dressed with lemon and olive oil, or with garlic bread to soak up the delicious sauce. A light, acidic red wine like Chianti complements the rich flavors perfectly.

→ Can I freeze this dish?

Yes, this dish freezes well. You can freeze it either before or after baking. If freezing unbaked, assemble completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For leftovers, portion into airtight containers and freeze for up to 2 months.

→ What's the difference between Parmigiano Reggiano and Pecorino Romano?

Both are Italian hard cheeses, but they have distinct flavors. Parmigiano Reggiano is made from cow's milk and has a nutty, complex flavor. Pecorino Romano is made from sheep's milk and has a sharper, saltier taste. Using both in this dish creates a more complex flavor profile than using just one type.