Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce

Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce

In global cuisines, I like European and American Cuisines . One of my favorites is Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce.

Aubergine, as known in British, is also known as ‘eggplant’ in North America and Australia and ‘brinjal’ in South Asia, Southeast Asia and South Africa. It is wine purple in color and has a slightly bitter taste and spongy texture, but when baked it tastes good and develops a rich, complex flavor. It can also be used as a substitute for meat and salt is added to reduce its bitterness. Aubergine can be cooked with other veggies and meat because of its absorbent nature. It easily absorbs cooking fats and sauces and hence is used for making rich dishes.

Parmigiana is an Italian dish made with a shallow or deep fried sliced aubergine filling, layered with cheese and tomath oes sauce, then baked. Aubergine chicken parmigiana is another variation popular in the United States. It is often served as an entree. It is also served as a side dish or on top of pasta. I am sharing my recipe for this authentic dish .

Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce
Prep time
Cook time
Total time
Serves: 2 people
  • 2 boneless skinless chicken thighs or breasts cut into half
  • 1 large aubergine or eggplant thinly sliced into roundels of ¼ inch thickness
  • 2 tsp italian seasoning for seasoning chicken
  • 1 tsp ground black pepper for seasoning chicken
  • ½ tsp cayenne for seasoning chicken
  • salt as per taste
  • 1 cup panko breadcrumbs seasoned with salt and 1 tsp chilly powder or black pepper
  • ½ cup all purpose flour
  • 2 large eggs
  • ⅓ cups grated parmesan cheese
  • ⅓ cups shredded mozzarella cheese
  • Oil as required for grilling and baking chicken and aubergine
  • Fresh green lettuce and chopped cilantro or basil or parsley for garnishing.
  • For hot garlic tomato sauce :
  • 2 plum tomatoes
  • ¼ cups chopped onions
  • 1 tbsp olive oil
  • 4-6 garlic cloves smashed and finely chopped
  • ½ knob ginger finely chopped or grated
  • 1 jalapeno peppers finely chopped
  • 4-6 green chillies to add spice (optional )
  • 1 tbsp chopped fresh basil leaves
  • 1 tsp chopped fresh mint leaves
  • 1 tbsp distilled white vinegar
  • 1 Cup water
  • 1 tsp ground black pepper
  • salt as per taste
  1. Preheat oven to 200C
  2. Season chicken on both sides with salt,black pepper, half a teaspoon of cayenne and italian seasoning.
  3. Beat the eggs in a medium size bowl. Spread the flour and breadcrumbs flat on two separate shallow plates. These three items will be used for breading the chicken. Lightly dredge the chicken piece in the flour, then dip in the beaten egg mixture and let the excess drip off. Finally, roll the chicken piece over the breadcrumbs so that it is evenly coated on all sides.
  4. Heat a grilling pan or a frying pan on medium high heat. When they are hot, grease the pans well and grill or saute the breaded chicken 5-6 minutes on each side or till they turn golden brown. Take them out on a plate and keep it aside.
  5. Brush the aubergine slices with olive oil. When the griddle pan or grill is hot, cook the aubergine roundels 2-3 minutes on each side at medium high heat , turning once and till they become soft and lightly charred. Keep them aside and rest on a plate.
  6. Prepare the hot garlic tomato sauce. Heat a pan and add olive oil. Add the onions, ginger,garlic and jalapeno peppers. Saute till the onions become soft and translucent. Add the chopped tomatoes,basil,mint,black pepper, vinegar and salt. Cover and cook till the tomatoes become soft and mushy.
  7. Add one cup water and bring the mixture to a boil. Add the green chillies and let it simmer on low flame for another 5 minutes. Turn off the gas and let it cool. You can use the sauce as it is or blend this sauce in a mixer or blender into a smooth mixture.
  8. Grease a baking pan or tray with cooking oil. Put a grilled aubergine slice in the pan. Add a breaded chicken piece on it and again place another aubergine slice over the chicken.
  9. Top this layered aubergine chicken with some generous amount of tomatoe sauce, a tablespoon of shredded mozzarella cheese and a tablespoon of grated parmesan cheese.
  10. In this way arrange the rest of aubergine slices and breaded chicken in the pan. Take care not to overcrowd the pan. If the pan is not big enough, cook in batches.
  11. Cook the aubergine chicken parmigiana for 10-11 minutes or till the chicken is cooked.
  12. Remove from the oven. Serve the aubergine chicken parmigiana hot with fresh lettuce and garnished with herbs like cilantro or basil or parsley.



Leave a Comment

Your email address will not be published. Required fields are marked *


Rate this recipe: