Baked Chicken Parmesan with Eggplant Slices
A satisfying twist on classic chicken Parmesan that replaces traditional breading with almond flour coating and serves the chicken over tender eggplant slices instead of pasta. The chicken is pan-seared for a golden crust, then topped with marinara sauce and melted mozzarella before baking. This hearty dish delivers all the comforting flavors of the original with a focus on protein and vegetables, making it perfect for weeknight dinners or special occasions when you want something familiar yet different.
Ingredients
- 4 chicken breasts, medium
- 1 eggplant, large
- 1 cup almond flour
- ½ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 2 eggs, large
- 2 tablespoons olive oil
- 1 cup marinara sauce, sugar-free
- 1 cup mozzarella cheese, shredded
- salt
- pepper
Instructions
- 1
Preheat oven to 375°F and line a baking sheet with parchment paper
- 2
Combine almond flour, grated Parmesan, garlic powder, and Italian seasoning in a shallow bowl
- 3
Whisk eggs in another bowl
- 4
Season chicken breasts with salt and pepper, dip in egg mixture, then coat thoroughly in almond flour mixture
- 5
Place eggplant slices on prepared baking sheet, brush with olive oil and season with salt
- 6
Heat remaining olive oil in a large skillet over medium heat
- 7
Cook chicken breasts for 3-4 minutes per side until golden brown
- 8
Place browned chicken on top of eggplant slices
- 9
Spoon marinara sauce over each chicken breast and sprinkle with mozzarella
- 10
Bake for 20 minutes until chicken is cooked through and cheese is bubbly
- 11
Broil for 2-3 minutes for extra browning if desired
- 12
Let rest for 5 minutes before serving
Tips
Slice eggplant about 1/2 inch thick and salt them 15 minutes before cooking to draw out moisture for better texture.
Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
Let the coated chicken rest for 5 minutes before cooking to help the coating adhere better.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Can bread chicken up to 4 hours ahead and refrigerate before cooking
Serve immediately while cheese is melted and chicken is hot
Common Mistakes
Don't skip the resting time after breading to avoid coating falling off
Avoid overcrowding the skillet when searing chicken to prevent steaming
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without eggplant?
Yes, you can serve the chicken over cauliflower rice, zucchini noodles, or simply on its own for a complete meal.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the thickest part reaches 165°F internal temperature, or cut into the center to ensure juices run clear.
Can I freeze the prepared chicken?
Yes, freeze cooked chicken for up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven until heated through.