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Deconstructed Chicken and Eggplant Parmesan
with simple sauteed broccolini

Active: 30 min Total: 40 min
I love chicken and eggplant parmesan, and this is my quicker weeknight take on it. It's just as delicious and hits the spot for a hearty autumn dish. Vegetarians are going to enjoy beans and peppers in place of the meat.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Garlicky Broccolini:
  • Garlic - 2 cloves , minced
  • Broccolini - 1 to 2 bunches (sub 2 broccoli crowns)
  • Water - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2 , juice of
Deconstructed Chicken and Eggplant Parmesan:
  • Chicken thighs - 1 1/4 lb (sub chicken breasts if you prefer)
  • Leftover tomato sauce - ~2 cups (from yesterday's dinner)
  • Chinese or Japanese eggplant - 1 lb , chopped (these varieties have less seeds; if you can't find it, Italian is fine)
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Mozzarella - 6 oz
  • Parmesan - 1/4 cup
  • Panko breadcrumbs - 1/4 cup

Nutrition Facts

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Prep

  1. Chicken - Season with salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Sauce - If you didn't make this for Monday's pizza, mix together 2 crushed garlic cloves, 1/4 tsp. (1.23 ml)red pepper flakes, 1 tsp. (5 ml) of your sweetener of choice, and 1 28 oz. (794 g) can of crushed tomatoes with a dash of salt and pepper. (Can be done up to 3 days ahead)
  3. Eggplant - Chop. (Can be done up to 3 days ahead)
  4. Garlic - Mince.

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Make

  1. Preheat oven to 375F (191C) degrees.
  2. Preheat a skillet over medium-high heat. Add 1 tablespoon (15 ml) of cooking oil, and then chicken to heated oil. Sear on both sides for 3 minutes. Remove and set aside.
  3. Return skillet to medium-high heat and then add one more tablespoon of cooking oil. Add eggplant to heated oil with a dash of salt. Saute for ~3 minutes and then add in rest of sauce from yesterday. Return chicken back into pan, nestling into eggplant. Cover with mozzarella and bake for 12 minutes.
  4. While skillet is cooking, place broccolini in a microwave safe container. Add water and sprinkle with some salt. Cover with a lid or wet paper towel and microwave until tender, 1 1/2 to 2 1/2 minutes depending on thickness. (This extra step makes the broccolini saute much faster.)
  5. Then heat a saute pan over medium-high heat. Add oil and then garlic to heated oil. Once you smell the garlic, add broccolini with a dash of salt. Saute for ~1 minute, until tender but still crunchy. Finish with a squeeze of lemon juice. Serve hot with skillet chicken and eggplant.
  6. Mix parmesan and panko bread crumbs together. Sprinkle on top of skillet and broil for 2 more minutes. Serve hot with broccolini on the side.

Nutrition Facts

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