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Chicken Parmigiana with Eggplant

…..or without eggplant

September 5, 2017

Chicken Parmigiana with Eggplant

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ingredients for four
tomato sauce makes loads
2 Tbsp olive oil
1 x 200gm brown onion
2 x medium cloves garlic
3Tbsp tomato paste
600gm ripe tomatoes
1 x 400gm tin crushed tomatoes
1 tsp dried oregano
salt and pepper to taste
OR quality commercial pasta style tomato sauce
600gm boneless, skinless chicken breasts
50gm plain flour
2 x 59gm extra large eggs
2Tbsp milk
salt and pepper
80gm panko breadcrumbs
olive oil to fry
eggplant and topping
300gm eggplant (optional)
80ml olive oil
120gm vintage cheddar cheese or mozzarella
tossed leafy salad to serve


  1. Make tomato sauce. Place oil in large saucepan over medium heat. Fry chopped onion for a few minutes, until softened. Add garlic and fry for a further 30 seconds.
  2. Add tomato paste and oregano to pan and cook for a minute. Tip in fresh chopped tomatoes and crushed tomatoes and stir well to combine. Rinse out tomato can with about 100ml water and add to sauce. Season with salt and pepper and bring to a boil. Turn heat down and simmer, for about 15 minutes, stirring occasionally. Adjust consistency by adding water if too thick or simmer for longer, uncovered, if very liquid.
  3. Taste for seasoning. Tomatoes love a bit of salt to balance out their acidity. Turn off heat.
  4. Pre-heat BBQ or cast iron grill. Cut eggplant into ½ to ¾cm thin slices. Place on tray and drizzle over oil, season with salt and pepper. Cook eggplant on grill for a minute or so on each side until softened and coloured. Set aside until ready to use.
  5. Grate cheese, set aside.
  6. Meanwhile, prepare crumbing components for chicken.
  7. Place flour onto dinner plate.
  8. Crack eggs into large shallow bowl and whisk with milk using a fork to combine.
  9. Place panko crumbs into large shallow bowl.
  10. Cut chicken breasts into even, ½ to ¾cm thin slices. Season slices with salt and pepper.
  11. Dip each piece of chicken into flour and shake off excess. Place floured chicken pieces on tray.
  12. Dip one chicken piece at a time, through egg mixture. Make sure it is completely covered in egg. Briefly drag it across lip of bowl to allow excess to drip back in.
  13. Immediately place into crumbs. Turn over and briefly pat down using hands to ensure the chicken is evenly covered. Repeat with each chicken piece, returning them to the tray once coated in crumbs. It is now ready to cook when you want to.
  14. Place large frying pan over medium high heat. When hot add 2 tablespoons vegetable oil. Cook chicken in 2 batches adding more oil if needed. Place crumbed chicken into pan in single layer. Allow to fry for a couple of minutes. If browning too quickly, turn heat down slightly. But, listen for the ‘sizzle’. If there is none, turn heat up slightly. Turn chicken over and cook for further 2 minutes. Once golden and cooked through remove from pan and place on absorbent paper. Repeat with remaining pieces of chicken.
  15. Set chicken onto serving platter. Place eggplant on top. Spoon over a layer of tomato sauce. Sprinkle over cheese.
  16. Grill for a few minutes until cheese has melted.
  17. Serve with big tossed salad or green vegetables.

cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Use fresh breadcrumbs in place of panko. But be aware, they will soak up more oil during cooking.
  • Chicken can be crumbed in advance – cover and refrigerate until ready to cook.
  • There will be leftover tomato sauce, so freeze for another use.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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