Description
A 45-minute Italian-American marvel where golden eggplant, pan-seared chicken, and garlic-rich tomato sauce unite with melted cheese in a single dish. This halal-friendly, one-pan wonder balances rustic simplicity with bold flavor, perfect for a luxurious shortcut to Sunday dinner.
Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced
1 medium eggplant, sliced 1/4″
6 slices Parmesan crisps (or halal alternative)
1/2 cup (50g) all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
2 tbsp olive oil
2 tbsp butter (or ghee for dairy-free)
4 cloves garlic, minced
1/2 cup (80g) grated melting cheese (e.g., mozzarella or provolone)
2 cups (480ml) non-alcoholic wine or broth
2 cups (480g) crushed tomatoes
1/2 cup (120ml) vegetable stock
Instructions
Salt eggplant slices evenly, let drain 30 minutes
Pat dry, dredge in flour mixture (flour, salt, pepper, oregano)
Heat olive oil in oven-safe skillet, fry eggplant until golden
Meanwhile, cook chicken in remaining oil/butter 3-4 min per side, set aside
Sauté garlic in skillet, deglaze with non-alcoholic wine, add tomatoes and stock
Assemble: layer eggplant, chicken, garlic sauce in 9×13″ pan, top with prosciutto (or crisps), cheese
Bake 375°F (190°C) 12-15 minutes until bubbling and golden
Notes
Use parchment paper to line pan for easier cleanup
Broil final 2 minutes for cheese finish
Optionally add basil leaves for freshness
Under-salted eggplant causes sogginess
Chickens thighs yield juicier results
- Prep Time: 20
- Cook Time: 25
- Category: DINNER
- Method: Pan-seared, baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg