Looking for a satisfying dinner option that combines the richness of eggplant with the savory goodness of chicken? Look no further! This Eggplant Chicken Parmesan recipe is sure to tantalize your taste buds with its blend of flavors and textures. With crispy chicken, tender eggplant, gooey cheese, and zesty marinara sauce, this dish is a true crowd-pleaser. Follow along as we guide you through the simple steps to create this mouthwatering meal.
Ingredients:
- 1 large eggplant
- 1/3 cup olive oil
- Garlic powder
- Himalayan sea salt
- Black pepper
- 3 large chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic salt
- 1/2 tsp. black pepper
- 3 tbsp. olive oil
- 1/2 cup chopped yellow onions
- 3 large cloves garlic, pressed
- 1/4 tsp. red pepper flakes
- 1/4 cup Marsala wine
- 2 3/4 cups marinara sauce
- 1/2 tsp. raw sugar
- 2 oz. thinly sliced prosciutto
- 2 cups grated Fontina cheese
- Fresh chopped parsley
Instructions:
- Preheat your oven to 400ºF and line a baking sheet with parchment paper.
- Slice the eggplant lengthwise into 1/4-inch thick slices and place them on the prepared baking sheet.
- Brush the eggplant slices with olive oil and season them with garlic powder, Himalayan sea salt, and black pepper.
- Bake the eggplant slices for 20 minutes, flipping them halfway through to ensure even cooking.
- While the eggplant is baking, prepare the chicken. Pound the chicken breasts to a 1/2-inch thickness.
- In a shallow dish, mix together the all-purpose flour, Italian seasoning, garlic salt, and black pepper.
- Dredge each chicken breast in the flour mixture until evenly coated.
- In a large skillet over medium-high heat, add olive oil and cook the chicken breasts for 3 minutes per side or until golden brown. Once cooked, set the chicken aside.
- In the same skillet, sauté the chopped yellow onions for 1 minute. Then add the pressed garlic and red pepper flakes, and sauté for an additional 30 seconds.
- Pour in the Marsala wine and stir, allowing it to deglaze the pan.
- Add the marinara sauce and raw sugar to the skillet, stirring to combine. Simmer the sauce for 5 minutes to allow the flavors to meld together.
- In a 9×13 baking dish, spoon some of the sauce onto the bottom to create a base.
- Place the cooked chicken breasts in the baking dish and cover each breast with a layer of thinly sliced prosciutto.
- Arrange the baked eggplant slices on top of the chicken and sauce mixture.
- Pour the remaining sauce over the eggplant slices, ensuring they are fully covered.
- Sprinkle the grated Fontina cheese evenly over the top of the dish.
- Bake the Eggplant Chicken Parmesan in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, garnish the dish with freshly chopped parsley for a pop of color and flavor.
- Serve the Eggplant Chicken Parmesan hot, alongside your favorite side dishes or a crisp salad.
Conclusion: With its crispy chicken, tender eggplant, and flavorful marinara sauce, this Eggplant Chicken Parmesan is a delightful twist on the classic Italian dish. Whether you’re cooking for a special occasion or simply craving a comforting meal, this recipe is sure to impress. Give it a try and let your taste buds savor the deliciousness!
