Eggplant Chicken Parmesan


  • 1 eggplant diced into small cubes
  • 2 cups Rao’s marinara sauce
  • 1/2 teaspoon salt and thyme
  • 4 roughly 6 oz boneless skinless chicken breasts
  • 1 large egg
  • 1 cup King Pork panko or panko of choice
  • 4-6 oz of thinly sliced mozzarella
  • 1/4 cup chopped basil
  • 2 cups spinach

Making the eggplant Parmesan:

  • Eggplant: Peel and dice one small eggplant into 1/4-inch cubes.
  • Marinara: Use good-quality marinara *I like Rao’s
  • Salt and thyme to season the chicken four small boneless, skinless 4-6 oz chicken breasts
  • Egg: Beat one whole egg
  • Panko: Use Pork King Good or your choice of panko
  • Cheese: Thinly slice six ounces of fresh mozzarella
  • Basil: Chop fresh basil. Yes, fresh is best
  • Spinach: Add spinach (more is always better)

Making the Chicken Eggplant Parmesan

  • Prep the Chicken: Pound the chicken to even thickness and season with salt and thyme.
  • Dredge the Chicken: Put the panko and egg in large shallow bowls. Dip the chicken in the egg, letting the excess drip off. Next, dip it into the breadcrumbs.
  • Eggplant Marinara: Meanwhile, heat the tomato sauce over medium heat in a large deep skillet. Once it simmers, add the eggplant, and cook for 5 to 6 minutes until it’s soft. Add in spinach.

Preheat the oven to 450°F, and spray a large baking sheet with EVOO.

  • Place the breaded chicken on the pan and lightly spray it with EVOO or coconut oil
  • Bake for 20 minutes and remove it from the oven.
  • Spoon some sauce and cheese over each piece and bake for 5-7 more minutes to melt the mozzarella. Add extra spinach, garlic, and rosemary to the top

Nutrition facts:

Serves 4: Roughly 460 kcal per slice, 45 g of protein, 25 g of carbs, 20 g of fat