I call this, a very Ugly A*** Chicken Eggplant Parmesan Bake! So I actually hated how this dish looked at the end — just not cute. I almost didn’t post because of it, but honestly, that’s not fair, because it tasted really good.
The idea here is a quick and easy “healthy-ish” bake inspired by both chicken parmesan and eggplant parmesan. Again, I thought it was delish so please don’t judge this ugly creature by its cover. If you like chicken or eggplant parmesan, you will love. Eat it by itself, with a salad, over quinoa — just some ideas!
RECIPE (serves 3-4)
1 medium eggplant, cut into ½ inch slices
1 lb boneless skinless chicken breast
1 24 oz jar marinara sauce (I used @raoshomemade bc they are my everything)
1 to 1 ½ cups shredded low moisture mozzarella
½ tsp oregano
10 large basil leaves
2-3 tbsp panko bread crumbs
½ cup grated Parmesan cheese
Salt
1. Preheat oven to 400 F. Lay eggplant on parchment lined baking sheet. Sprinkle with salt, let sit for 30 minutes, and then pat eggplant with paper towel to absorb excess moisture. Bake for 15 minutes.
2. Thin your chicken breasts into tenders by cutting them in half lengthwise. Add a thin layer of marinara to the bottom of a large baking dish.
3. When eggplant is done baking, transfer to the baking dish. Top with another layer of marinara sauce, followed by a layer of mozzarella cheese. Then add the chicken in an even layer, season with salt and oregano, and top with another layer of marinara and mozzarella cheese. Add the basil leaves and one more layer of mozzarella cheese. Sprinkle on some panko bread crumbs, and finish off with the grated Parmesan cheese.
4. Transfer to the oven and bake for 20-25 minutes ensuring chicken is cooked all the way through. The cheese should be bubbly and the breadcrumbs golden brown. Serve warm in a bowl!