- Difficulty Level: Easy
- Servings: 6
- Nutritional Facts Per Serving (1 of 6 servings): Calories 523, Total Fat 24 g, Saturated Fat 11 g, Carbs 29 g, Dietary Fiber 7 g, Sugar 11 g, Protein 45 g, Cholesterol 136 mg, Sodium 1093 mg
- Total Time: 1 hr 15 min
- Active Time: 1 hr
Imagine the irresistible fusion of eggplant Parmesan and chicken Parmesan: tender chicken slices layered with silky eggplant and savory prosciutto, smothered in a vibrant homemade marinara, then blanketed with gooey cheese and baked to golden, bubbly perfection. This dish will transport you straight to Italy with every melty, flavorful bite!
Ingredients
- 1 large eggplant, sliced into 6 long planks
- 2 tablespoons olive oil, plus extra for brushing
- Kosher salt and freshly ground black pepper
- 6 chicken breast cutlets
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup white wine (Sauvignon Blanc recommended)
- 3 garlic cloves, grated
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 6 thin slices prosciutto
- 8 ounces fresh mozzarella, sliced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat your oven to 400F. Line a baking sheet with parchment paper.
- Lay the eggplant slices on the sheet, brush with olive oil, and season lightly with salt and pepper. Roast until tender, about 20 minutes. Cool slightly.
- Season chicken cutlets on both sides with salt and pepper. Dredge in flour seasoned with salt and pepper, shaking off excess. Set aside.
- In a large oven-safe skillet, heat butter and olive oil over medium-high. Sear chicken in batches, 3 minutes per side, until golden (it finishes in the oven). Remove.
- To the skillet, add shallot and wine; deglaze, scraping bits. Reduce wine and soften shallot (2-3 minutes). Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in tomatoes, season, and simmer 5 minutes.
- Off heat, reserve most sauce in a bowl, leaving a thin layer. Arrange chicken in pan. Top each with prosciutto (fold to fit), eggplant (fold if needed), mozzarella, reserved sauce, and Parmesan.
- Bake until cheese melts, about 13 minutes. Broil on high 30 seconds to 1 minute for golden bubbleswatch closely!
- Garnish with basil and serve hot with extra sauce. Buon appetito!
