Eggplant parmigiana with chicken

Recipes - Eggplant parmigiana with chicken

Easy to make and even easier to eat - a recipe that will win you over with the perfect combination of tastes.


  • 2 eggplants
  • 200 grams mozzarella and parmesan
  • 400 ml tomato pasatta
  • 4 filets of chicken breast
  • 20 grams of butter
  • Salt
  • Pepper
  • Oregano
  • basil

Directions for Eggplant parmigiana with chicken

Wash the eggplants and cut them into 1cm slices. Sprinkle salt over them and wait for 10 minutes for the water to get out of them. Dry them with paper towels. Flatten the chicken filets with a beater, add salt and pepper. Then smear butter over the walls of a baking tray, add a layer of eggplant slices, half of the tomato juice, half of the grated mozzarella and parmesan, sprinkle oregano and basil, then place the chicken breast on top, then another layer of eggplant slices, tomato juice and mozzarella. Cover the tray with a foil and put it in the oven, at medium heat for 45 minutes.  Enjoy!


Tags: recipes Main course - meat

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