Cheesy Chicken and Aubergine Parmigiana Bake
Indulge in this delightful Cheesy Chicken and Aubergine Parmigiana Bake, where succulent Parmesan-crusted chicken meets meltingly tender aubergines bathed in a rich and tangy tomato sauce. Topped with layers of gooey mozzarella and sprinkled with fresh herbs, this dish offers a modern twist on the classic Italian favorite. Perfect for a dinner party or a comforting family meal, the preparation can be done ahead of time, making it an easy and impressive feast. Serve it alongside freshly baked ciabatta or a crispy baguette and a vibrant mix of salad leaves for a complete dining experience that will leave your guests raving.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
Eggs
2 (beaten)
Water
1 tablespoon
Chicken breast fillets
4
Breadcrumbs
200 g
Finely grated Parmesan cheese
200 g
Olive oil
as needed (for shallow-frying)
Garlic clove
1 (for rubbing)
Mozzarella cheese
2 (finely sliced)
Fresh oregano leaves
as needed
Extra virgin olive oil
2 tablespoons
Onion
1 (chopped)
Garlic cloves
4-6 (chopped)
Large plum tomatoes
4 (chopped)
Capers
1 tablespoon
Tomato puree
2 tablespoons
Aubergines
4 (thinly sliced)
Pitted black Kalamata olives
200 g (in olive oil)
Red wine
200 ml
Black pepper
to taste
Salt
to taste
Mixed salad greens
as needed
Lemon
1/2
Fresh basil leaves
a handful
Parmesan cheese shavings
as needed
Instructions
1
Preheat your oven to 200°C (400°F/Gas 5). If opting for roasted aubergines, brush the slices lightly with olive oil, place them on a baking sheet, and roast them for about 15 minutes until golden and slightly crispy. If frying, heat olive oil in a large skillet and sauté the aubergine slices until they are golden brown. Set aside.
2
In a heavy-based saucepan, heat extra virgin olive oil. Sauté the chopped onion and garlic for about 5 minutes until soft and translucent. Stir in the chopped tomatoes and continue cooking for another 3-5 minutes.
3
Add the capers, tomato puree, olives, and red wine to the saucepan. Season generously with salt and freshly ground black pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
4
While the sauce is simmering, prepare the chicken. Mix together breadcrumbs and finely grated Parmesan in a shallow dish. In another bowl, whisk together the eggs and water. Dip each chicken breast first into the egg mixture and then coat thoroughly with the breadcrumb and Parmesan mixture.
5
In a heavy-based frying pan, heat olive oil over medium heat. Add the coated chicken breasts and fry until golden brown on both sides, about 5 minutes per side. Once golden, set aside.
6
Grease a shallow ovenproof dish with olive oil and rub it with a garlic clove for extra flavor. Layer the roasted or fried aubergine slices at the base of the dish, followed by the fried chicken breasts.
7
Pour half of the rich tomato sauce around the chicken, followed by a layer of sliced mozzarella cheese. Spoon the remaining sauce over the top, sprinkle with extra Parmesan cheese, and tuck fresh oregano leaves in between.
8
Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.
9
Serve your dish on a bed of mixed salad greens with a splash of fresh lemon juice. Garnish with fresh basil leaves and additional Parmesan shavings for a final touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Chicken and Aubergine Parmigiana Bake?
It is a modern twist on a classic Italian dish featuring succulent Parmesan-crusted chicken and tender aubergines in a rich tomato sauce, topped with melted mozzarella.
What ingredients are needed for the chicken coating?
You will need 200g of breadcrumbs, 200g of finely grated Parmesan cheese, 2 beaten eggs, and 1 tablespoon of water.
How should the aubergines be prepared?
Thinly slice 4 aubergines and either roast them at 200°C for 15 minutes or sauté them in olive oil until they are golden brown.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 200°C (400°F or Gas Mark 5).
How do you make the rich tomato sauce?
Sauté chopped onion and 4-6 garlic cloves in extra virgin olive oil, then add chopped plum tomatoes, capers, tomato puree, Kalamata olives, and red wine.
How long should the tomato sauce simmer?
The sauce should simmer for 10-15 minutes to allow the flavors to meld properly.
What type of olives are used in this Parmigiana bake?
The recipe calls for 200g of pitted black Kalamata olives.
How do you bread the chicken breasts?
Dip each of the 4 chicken breast fillets into a mixture of whisked eggs and water, then coat them thoroughly in a mixture of breadcrumbs and Parmesan.
How long should the chicken be fried before baking?
Fry the coated chicken breasts in olive oil over medium heat for about 5 minutes per side until they are golden brown.
How should I prepare the ovenproof dish?
Grease a shallow ovenproof dish with olive oil and rub it with a garlic clove to add extra flavor.
What is the layering order for the bake?
Layer aubergine slices at the base, followed by fried chicken, half the tomato sauce, sliced mozzarella, the remaining sauce, and a final sprinkle of Parmesan.
How long does the dish take to bake in the oven?
Bake for 40-45 minutes until the chicken is cooked through and the cheese is bubbling and golden.
What herbs are used in the cooking process?
Fresh oregano leaves are tucked into the layers before baking, and fresh basil is used for the final garnish.
What are the recommended sides for this meal?
Serve it with freshly baked ciabatta or a crispy baguette and a vibrant mix of salad leaves.
Can this dish be prepared ahead of time?
Yes, the preparation can be done ahead of time, making it an easy option for dinner parties or family meals.
How much red wine is required for the sauce?
The recipe requires 200ml of red wine for the tomato sauce.
How many garlic cloves are needed in total?
You will need 1 clove for rubbing the dish and 4-6 cloves for the tomato sauce.
What kind of tomatoes should I use?
The recipe specifically suggests using 4 large plum tomatoes.
How much mozzarella is used?
The recipe uses 2 finely sliced mozzarella cheeses.
Is there lemon in this recipe?
Yes, the juice of half a lemon is used to dress the mixed salad greens served with the dish.
What type of breadcrumbs should I use?
The recipe calls for 200g of standard breadcrumbs to be mixed with Parmesan for the chicken coating.
What is the final touch before serving?
Garnish the dish with fresh basil leaves and additional Parmesan shavings.
How much tomato puree is needed?
You will need 2 tablespoons of tomato puree for the sauce.
Is salt and pepper used?
Yes, season the sauce generously with salt and freshly ground black pepper to taste.
How many capers are included?
The recipe includes 1 tablespoon of capers in the sauce.
What oil is best for frying the chicken?
Standard olive oil is recommended for shallow-frying the chicken breasts.
What type of salad should be served with it?
A vibrant mix of salad greens is recommended to provide a fresh contrast to the rich bake.
Does the recipe contain any onion?
Yes, one chopped onion is used as the base for the tomato sauce.
What makes the aubergines crispy?
Roasting the sliced aubergines with olive oil for 15 minutes helps them become golden and slightly crispy.
How much water is added to the eggs?
One tablespoon of water is whisked with the two eggs for the chicken coating process.