Description
Crispy breaded chicken layered with tender roasted eggplant, rich tomato sauce, delicate parma ham, and plenty of melted mozzarella and parmesan, all baked until golden and bubbling. A comforting Italian inspired dish that is hearty, flavorful, and perfect for family dinners.
Ingredients
Units
Scale
- 4 boneless skinless chicken cutlets, about 680 grams total
- 2 medium eggplants, sliced into 1 cm rounds
- 3 cups tomato sauce (about 720 ml)
- 2 cups shredded mozzarella cheese (about 200 grams)
- 6 thin slices parma ham
- 1 cup freshly grated parmesan cheese (about 100 grams)
- 2 large eggs, beaten
- 1 cup all purpose flour (about 120 grams)
- 1 1/2 cups breadcrumbs (about 150 grams)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 190°C and lightly grease a medium baking dish with olive oil.
- Place flour in one shallow bowl. In a second bowl add beaten eggs. In a third bowl combine breadcrumbs with half of the parmesan, dried oregano, salt, and black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Dredge each chicken cutlet in flour, dip into egg, then coat in breadcrumb mixture. Cook in the skillet for about 4 minutes per side until golden and cooked through. Transfer to a plate.
- Brush eggplant slices lightly with olive oil and roast in the oven for 15 minutes until tender.
- Spread a thin layer of tomato sauce in the baking dish. Add a layer of chicken, then eggplant slices, parma ham, more tomato sauce, mozzarella, and a sprinkle of remaining parmesan. Repeat layers if space allows, finishing with cheese on top.
- Bake uncovered for 25 to 30 minutes until cheese is melted, bubbly, and lightly golden.
- Remove from oven and let rest for 10 minutes. Garnish with fresh basil before serving.
Notes
- Salt eggplant slices and let rest for 20 minutes before roasting to reduce excess moisture.
- Do not overload with sauce to prevent watery layers.
- Let the dish rest before slicing so the layers hold together neatly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 145 mg