Quick & Easy Chicken & Eggplant Parmesan


Do you love to order Eggplant Parmesan or Chicken Parmesan at your favorite Italian Restaurant? Yes. You could make it at home. But it is not a quick, whip together meal. This recipe gives you all the flavors of Chicken & Eggplant Parmesan, but it whips together in no time. You also save a little on calories because skip the frying.


Start by dicing an Onion and your Eggplant. Throw them in a large skillet with some Extra Virgin Olive Oil, season with salt & pepper and Italian seasoning.

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When the onions are softened and the eggplant is starting to brown pour in Bread Crumbs.

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Toss in cooked Chicken.

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Stir to coat everything in bread crumbs. Level out chicken and eggplant and refrain from stirring to allow bread crumbs to start crisping.

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Sprinkle in Parmesan Cheese. Stir and let other side of chicken and eggplant begin crisping.

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When you can see bread crumbs becoming crispy pour in Marinara Sauce. DO NOT STIR!

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Sprinkle on Mozzarella and more Parmesan Cheese. Allow to melt.

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When cheeses are melted and sauce is bubbly your dish is done! Serve over your favorite pasta. ENJOY!

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3 Chicken breasts, diced into bite size pieces & cooked

3 Tbsp Extra Virgin Olive Oil

1 med. Eggplant, diced

1 Onion, diced

1/4 Tsp Black Pepper

1/2 Tsp Salt

1 Tsp Italian Seasoning

3/4 C. Bread Crumbs

3/4 C. Parmesan Cheese, divided

2 C. Marinara Sauce

1 C. shredded Mozzarella Cheese

1 lb. cooked Pasta

In a large skillet saute onions & eggplant in olive oil, salt, pepper, & italian seasoning. Add chicken & bread crumbs and 1/2 c. Parmesan cheese. Stir to coat. Allow bread crumbs and cheese to become crispy. Pour marinara sauce over chicken and eggplant. Top with mozzarella and remaining parmesan cheese. Do not stir. Allow cheese to melt. Serve over cooked pasta. ENJOY!

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