Eggplant and Chicken Parmesan Casserole
This recipe is a combination of two of our favorite foods.  Chicken parmesan and eggplant parmesan.  I served it with noodles for lunch and dinner. I wanted to showcase Eggplant Parmesan as a casserole and added the Chicken Parmesan to it. This made an amazingly tasty dish.  I do hope you will give it a try.
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
  • 2 lb thinly sliced boneless skinless chicken breast (you can cut them into half and beat them to about 1/4 inch thickness.)
  • 4 eggplants (sliced into 1/4 inch thickness)
  • 8 eggs ( beaten)
  • 4 cup all-purpose flour (can use any type of flour you have on hand.)
  • 4 cup italian bread crumbs (you can use any kind of bread crumbs you want or make your own.)
  • 8 tsp salt (add more or less depending on how you want your food seasoned)
  • 8 tsp black pepper (season to your liking, add more or less it is up to you.)
  • 3 tsp louisiana hot sauce (add more or less depending on how spicy you want this dish.)
  • 3 lb grated mozzerella cheese
  • 2 lb grated parmesan cheese
  • 64 oz marinara sauce (any brand you like or make your own)
Instructions
  1. Preheat your oven to 350 degrees. Also preheat your deep fryer or the oil you are using on top of the stove to 350 degrees as well.
    2. Dredging Stations
  2. Set up two different dredge stations 1 for the chicken and 1 for the eggplant. Follow the below instructions twice. I suggest dredging the eggplant first, then refilling the bowls and dredging the chicken so you don't end up with 6 dirty bowls.
  3. In a bowl add 2 cups all-purpose flour with 1 tsp of salt, 1 tsp of pepper. Mix to combine well.
  4. In another bowl mix 4 eggs, 1 tsp salt, 1 tsp pepper, and 1 1/2 tsp of hot sauce
  5. In a thrid bowl do the Italian bread crumbs, and add 2 cups of parmesan cheese, 1 tsp each of salt and pepper. Mix well to combine
    6. Instructions
  6. Dredge the eggplant in each of the following: flour, egg, and bread crumbs. Next place the eggplant in the deep fryer. Cook until golden brown and delicious. This takes 3-5 minutes depending on how thick the eggplant is sliced. Place on paper towels to drain off extra oil. Do this until all the eggplant is cooked.
  7. Dredge the thin pieces of chicken in the flour, egg, bread crumbs mixture. Cook in the hot oil until golden brown and delicious and cooked to a temperature of 165 degrees. This takes about 6-10 minutes depending on the thickness of the chicken. Remove from the oil and drain on paper towels.
  8. Prepare the pan with a thin layer of marinara sauce.
  9. Then place eggplant, mozzarella cheese, and parmesan cheese.
  10. Top with another thin layer of sauce and add the chicken, and add the mozzarella cheese, and parmesan cheese.
  11. Top with more sauce and repeat this process to the final piece on top is eggplant. Top the final layer with more mozzarella cheese and parmesan cheese.
  12. Bake in the 350 degree oven for 45 minutes and the cheese is melted. Serve with noodles and enjoy.
Recipe Notes

This is a fun and new way to make both egg plant and chicken parmesan.  I combined them into a casserole to try to make something new and fun.  You can adjust the serving size to fit your family size and also remember you can also adjust the seasoning to your own taste.  I chose to use a jar marinara sauce to save some time, but you can absolutely make your own.  I used Italian style bread crumbs, but you can use which ever ones you have on hand or make your own.  I hope you give this a try.  I will be remaking this in the future.