Chicken Eggplant Parmesan Bake (Print)

Crispy chicken and eggplant layered with marinara sauce, fresh basil, and three cheeses, baked until golden and bubbly.

# Ingredients:

→ Marinara Sauce

01 - 5 cloves garlic, thinly sliced
02 - 1.6 kg crushed plum tomatoes (two 800 g cans)
03 - 3 tablespoons extra virgin olive oil
04 - 1/4 teaspoon crushed hot red pepper flakes
05 - Salt to taste
06 - 2 fresh basil leaves

→ Chicken

07 - 480 ml olive oil or vegetable oil for frying
08 - 900 g chicken breast, butterflied and pounded thin
09 - 60 g plain flour for dredging
10 - Salt and black pepper to taste
11 - 4 large eggs
12 - 200 g Italian seasoned breadcrumbs
13 - 3 tablespoons Italian flat leaf parsley, minced
14 - 25 g Pecorino Romano, finely grated

→ Eggplant

15 - 1 large eggplant, sliced lengthwise into 6 mm thick strips
16 - 120 g plain flour for dredging
17 - 4 large eggs
18 - 25 g Pecorino Romano, finely grated
19 - 1/4 teaspoon black pepper
20 - 3 tablespoons Italian flat leaf parsley, minced

→ Assembly

21 - 50 g Parmigiano Reggiano, grated
22 - 300 g mozzarella, shredded
23 - 950 ml prepared marinara sauce
24 - 10 fresh basil leaves, hand torn

# Directions:

01 - Season eggplant slices with salt and arrange in a colander over a plate. Place a second plate and a weight on top to press out excess moisture for at least 1 hour. Wipe off excess salt with a damp towel and pat dry thoroughly.
02 - Heat olive oil in a large saucepan over medium-low heat. Add sliced garlic and sauté until golden, about 2-3 minutes. Stir in crushed red pepper flakes, cooking an additional 30 seconds. Add crushed plum tomatoes, bring to a simmer and season with salt. Incorporate whole basil leaves and allow sauce to simmer gently for 20 minutes covered. Set aside and keep warm.
03 - Preheat 480 ml oil in a heavy pan to 182-188°C. Combine breadcrumbs, Pecorino Romano and parsley in a shallow dish. Season chicken breast with salt and pepper, dredge in flour, coat in beaten eggs, then press into breadcrumb mixture. Arrange breaded cutlets on a parchment lined tray. Fry chicken in batches 3-4 minutes per side until golden and cooked through. Drain on a wire rack or paper towels.
04 - Strain oil of debris if reusing from chicken. Beat eggs with Pecorino Romano, black pepper, and parsley in a bowl. Coat dried eggplant slices in flour, dip in egg mixture, then drain excess. Fry each slice in hot oil for 3-4 minutes per side until golden. Drain fried eggplant on a paper towel lined plate.
05 - Preheat oven to 205°C, positioning the rack in the upper third. Spread a layer of marinara sauce in the base of a large baking dish. Arrange fried chicken cutlets in a single layer, top each with a few tablespoons of sauce, Parmigiano Reggiano, and basil. Layer fried eggplant slices over the cutlets, followed by more sauce, cheese and basil. Add a second layer of eggplant, topping with remaining sauce, cheeses and basil. Evenly distribute mozzarella over the assembly.
06 - Bake assembled dish for 7 minutes to heat through. Switch oven to broil and cook an additional 1-2 minutes, monitoring closely until cheese is bubbly and golden. Serve immediately with extra marinara sauce on the side.

# Notes:

01 - Salt and drain eggplant for at least an hour before cooking to remove bitterness and excess moisture.
02 - Oil temperature is critical for proper frying - use a thermometer for best results.
03 - Homemade marinara can be prepared up to 3 days in advance and refrigerated.

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