Eggplant Parmigiana

Light and Easy Eggplant Parmigiana with Chicken

True eggplant Parmigiana uses full-size eggplant, sliced, breaded and deep fried, then covered with marinara sauce and cheese and baked in the oven.  This one-skillet cooking method also takes advantage of Japanese-style eggplant, which is thin-skinned, and elongated, about the size of a zucchini.

The following recipe feeds one hearty appetite or two medium appetites. Double to feed four people, add additional chicken if you are serving serious carnivores.  Delete chicken if you want a vegetarian dish.

  • 1 egg, beaten
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 cup sliced eggplant (Japanese), ¼ inch slices
  • 3 tablespoons Italian flavor Panko-style bread crumbs
  • 2 oz chicken tender, cut to bite-size pieces
  • 1/2 oz grated Parmesan cheese
  • 1 can Italian style tomatoes, drained slightly

Dip eggplant into egg, then bread crumbs. Pan fry in Teflon skillet sprayed with Pam, 3 minutes each side. Remove from skillet and reserve on warm plate. Dip chicken in remaining egg, then in spices. Pan fry chicken in same skillet. Remove to warm plate. Pour in canned tomatoes and bring to a boil on high heat. Lower heat to simmer, then layer egg plant on top of tomatoes. Space chicken around eggplant. Sprinkle leftover bread crumbs and Parmesan cheese over all. Cover pan with lid and simmer 7 minutes.

Serve hot with a green salad.

Skillet-style Vegetarian Eggplant Parmigiana

served with Pasta and Fresh Herbs, can feed 4-6

  • 1 egg or 2 egg whites
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 medium eggplant, peeled and sliced into 1/2-inch cubes
  • 1 cup Italian flavor Panko-style bread crumbs
  • 1/2 oz grated Parmesan cheese
  • 2 can Italian style tomatoes, drained slightly

Dip eggplant into egg, then herbs. Stir-fry in non-stick skillet sprayed with Pam, 7-8 minutes each side. Remove from skillet and reserve on warm plate. Re-spray skillet with Pam and add in any remaining spices, plus the bread crumbs and stir while they brown, about 3-5 minutes.  Remove to another temporary container. Pour in canned tomatoes and bring to a boil on high heat. Lower heat to simmer, then layer egg plant on top of tomatoes. Sprinkle breadcrumbs and spices over eggplant layer and then layer with cheese. Cover pan with lid and simmer 7 minutes.

Serve hot with warm Pasta and Fresh Herbs, plus a cold salad