Description
Chicken Eggplant Parmesan is made with breaded, air-fried (or baked) chicken breast and topped with a simple eggplant marinara sauce and fresh mozzarella. It’s high in protein and delicious!
- Air Fryer
sheet pan
Ingredients
3cupsdiced eggplant, from 1 small, peeled and diced 1/4-inch
2cupsmarinara sauce, homemade or good quality, such as Delallo
1/2teaspoonkosher salt
4smallorganic boneless skinless chicken breasts, 6 oz each
1largeegg, beaten
1cupseasoned panko
6ouncesfresh mozzarella, sliced very thin
1/4cupfresh basil, chopped
Instructions
- Heat marinara sauce over medium-low heat in a large deep skillet and bring to a simmer. Add the eggplant, cover and cook about 5 to 6 minutes, until the eggplant is soft.
Pound thicker end of chicken to even thickness then pound out the whole breast to 1/2 inch thickness, season with 1/2 teaspoon salt.
- Place panko in a large shallow bowl and the egg in another. Dip the chicken in egg, letting the excess drip off then into the breadcrumbs.
- Spray the chicken with olive oil and transfer to the air fryer basket.
- Air fry chicken in a single layer 370F about 5 minutes on each side, until golden, in batches as needed. When done set aside.
Place foil in the basket and transfer the chicken back into the basket, in batches as needed.
Top each with about 3/4 cup sauce, divide the cheese and air fry until the cheese is melted, about 3 minutes. Repeat with the remaining chicken and garnish with fresh basil. Serve hot.
Oven Method
- Preheat the oven to 450°F, and spray a large baking sheet with oil. Place the breaded chicken on the pan and lightly spray it with oil. Bake for 25 minutes and remove it from the oven. Spoon some sauce and cheese over each piece, and bake for 5 more minutes to melt the mozzarella.
Last Step:
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Notes
Oven Method:
Nutrition
Serving: 1piece, Calories: 473kcal, Carbohydrates: 26.5g, Protein: 52g, Fat: 16g, Saturated Fat: 7.5g, Cholesterol: 204.5mg, Sodium: 742mg, Fiber: 2.5g, Sugar: 7.5g
