Description
This Lightened Chicken and Eggplant Parmesan is a healthier twist on the classic Italian dish. It combines crispy, baked chicken and eggplant, topped with marinara sauce and a light layer of melted cheese, all while cutting down on the heavy frying. It’s the perfect combination of comfort food and lighter fare, with all the flavors you love!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 medium eggplant, sliced into 1/2-inch thick rounds
- 1 cup whole wheat or gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1 egg, beaten
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup part-skim mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped (optional, for garnish)
- Olive oil spray for baking
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Season the chicken breasts with salt and pepper. Slice the eggplant into 1/2-inch rounds and sprinkle with a little salt to draw out excess moisture. Let the eggplant slices sit for about 10 minutes, then blot with paper towels.
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and basil. Dip the chicken breasts into the beaten egg, then coat them with the breadcrumb mixture, pressing gently to make sure they are well coated. For the eggplant, dip each slice in the egg, then coat with the breadcrumb mixture as well.
Arrange the coated chicken breasts and eggplant slices on the prepared baking sheet. Lightly spray with olive oil and bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the eggplant is tender.
Remove the chicken and eggplant from the oven. Spoon marinara sauce over the chicken breasts and eggplant slices. Sprinkle mozzarella cheese over the chicken, and top with additional cheese on the eggplant slices. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Once the cheese is melted and bubbly, remove the dish from the oven. Garnish with fresh basil if desired, and serve hot.
Notes
- Make It Gluten-Free – Use gluten-free breadcrumbs if needed.
- Add Veggies – Layer some spinach or mushrooms between the chicken and eggplant for extra flavor and nutrients.
- Spicy Version – Add a pinch of red pepper flakes to the marinara sauce for a little heat.
- Make Ahead – You can prepare the chicken and eggplant in advance and store them in the fridge. When ready, just bake, top with sauce and cheese, and finish in the oven.