Eggplant Chicken Parmsagna

What happens when you go to the farmers market and you pickup fresh chicken breast, fresh eggplant and tomatoes?  You make eggplant chicken parmsagna of course!  Parmsagna is a layered parmesan dish.


  • 4 small/medium eggplant
  • 4 chicken breast
  • 8oz mozzarella
  • 8oz parmesan cheese
  • 6 tomatoes, sliced
  • Tomato sauce (we made homemade)
  • 4 eggs
  • Flour
  • Panko breadcrumbs
  • Peanut oil


    1. Slice the eggplant lengthwise and salt.  Let sit for at least 15 min.
    2. Heat the peanut oil (about 1/2 inch deep) in a pan.
    3. Prepare your breading station.
      1. Put flour on a plate and mix in salt and pepper.
      2. Mix eggs together in a bowl.
      3. Put breadcrumbs on a plate.
    4. Bread and fry the chicken – place the chicken in the flour, then the egg, followed by the panko breadcrumbs.  Fry until golden brown (about 5 min) on each side.
    5. Layer chicken in bottom of a glass pan.  Top with sliced tomatoes, tomato sauce, mozzarella, and parmesan cheese.
    6. Bread and fry the eggplant – place the eggplant in the flour, then the egg, followed by the panko breadcrumbs.  Fry until golden brown (about 3 min) on each side.
    7. Layer on top of the chicken.  Place tomatoes, tomato sauce, mozzarella and parmesan cheese on top.  If necessary make a second layer of eggplant, tomatoes and cheese.
    8. Bake in the oven at 350 degrees for about 40 minutes.

Serve over spaghetti if desired.  Top with extra tomato sauce.  I ate mine with only the eggplant chicken parmsagna and was stuffed!

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