Chicken and Eggplant Parmesan
For the times when you can’t decide between Eggplant Parm and Chicken Parm— make my signature “Chick-plant Parm,” which fuses the best of both worlds in every scrumptious bite.
Instead of frying, I roast slices of tender eggplant and protein-rich chicken cutlets with flavorful seasonings like garlic and thyme.
To assemble the dish, the cooked eggplant and chicken are layered on top of each other, like a culinary Leaning Tower of Pisa. Before placing them back in the oven, I layer them with marinara sauce and juicy cherry (or grape) tomatoes. Tomatoes are packed with lycopene, a powerful antioxidant that supports healthy skin. And let’s not forget the cheese—I love using a combination of Parmesan and mozzarella for the ultimate melty finish.
Why you’ll love this recipe:
- Feel-good comfort food: Cheesy, saucy perfection in every bite!
- Balanced and satisfying: A mix of lean protein and fiber-rich veggies— plus vitamins, minerals, and antioxidants to boot.
- Easier than you think: Skip the deep-frying— we’re using an oven-baked method.
- Lower in carbs: No need to bread the eggplant and chicken, there’s plenty of flavor without the carby coating.
- Crowd-pleaser: Perfect for family dinners, entertaining, or just treating yourself!
I still remember the first time I made this dish—my husband, Ian, is a chicken parm fan to the greatest degree, so I’m always looking for healthier ways to serve it at home. When these stacks came out of the oven, he was sold. And one of my daughters, who typically doesn’t eat chicken (or eggplant, for that matter), devoured it. There were zero leftovers, and it’s been making a return of visits at dinner ever since. It’s cozy, lusciously layered, ultra-flavorful, and honestly just one of those feel-good meals that never disappoints!
If you love this saucy and cheesy rendition, you’ve got to try my other spins:
Craving more chicken parm perfection? My Spinach Chicken Parm and Chicken Parm Meatballs take everything you love about the classic dish and remix it in the most delicious, protein-packed ways. My Spinach Chicken Parm takes the classic up a notch by layering a mound of sautéed spinach on top of each cutlet for more nutrition, flavor, and crazy volume. My Chicken Parm Meatballs—juicy, tender bites of heaven stuffed with melty mozzarella for an irresistible cheesy surprise in every bite.
And if eggplant parm is your thing (trust me, I get it), you have to try my Eggplant Parm Boats—tender roasted eggplants layered with all the tomato-y, cheesy goodness. I’ve also made rich and saucy slow cooker version, crispy Eggplant Parm Chips, and even irresistible Eggplant Parm Fries. Guilty as charged—I can’t get enough of eggplant parm!
For pure Italian food comfort, my Slow Cooker Italian-Style Meatballs are the definition of effortless. If you’re craving something hearty and packed with bold flavors, my Italian-Style Sausage, Peppers, and Onions is a one-pan wonder—amazing on its own or tucked into a warm roll. And, of course, there’s my Cheesy Spinach Lasagna, a crowd-pleasing classic with layers of creamy ricotta, garlicky spinach, meaty turkey sauce, and perfectly melted cheese.
Whether you’re in the mood for a slow-cooked, stovetop, or baked dish, these recipes will bring all the comforting Italian vibes straight to your kitchen in a healthier format!
Try my Chicken Bruschetta!
Baked Chicken and Eggplant Parmesan (Low Carb)
Ingredients
- 1 medium to large unpeeled eggplant, sliced into 8 rounds (each ¾ to 1 inch thick)
- 1 to 1 ¼ pounds boneless skinless chicken thighs or breasts, 4 to 8 pieces
- 3 to 4 cloves garlic, minced
- 1 to 1 ½ tablespoons chopped fresh thyme, or 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- Ground black pepper
- 12 to 16 grape or cherry tomatoes
- 2 cups marinara sauce
- ½ cup grated Parmesan cheese
- ½ cup shredded part-skim mozzarella cheese, or 4 slices reduced-fat provolone cheese
- Torn fresh basil leaves or chopped fresh parsley for garnish
Instructions
- Place an oven rack on the second highest position and preheat the broiler.
- Mist 2 baking sheets with nonstick oil spray. Place the eggplant slices on one sheet and the chicken pieces on the other. Mist all of the tops with oil spray and sprinkle on the garlic, thyme, salt, and some pepper.
- Place in the oven and broil for 12 to 15 minutes, flipping the eggplant halfway through using a spatula or tongs. If using thin-cut chicken breast, it will be done before the thighs, so prepare to remove them at about the 10-minute mark (I recommend using a thermometer and removing when it hits 165°F to ensure you don’t overcook it).
- Remove the sheets from the broiler and adjust the oven temperature to 400℉.
To assemble the stacks:
- Rearrange the roasted eggplant slices so there’s an empty row of space in the middle of the baking sheet. Add 2 tablespoons tomato sauce to the cleared opening and cover with one eggplant slice. Next, layer on 1 piece of chicken, 1 tablespoon tomato sauce, ½ tablespoon Parmesan cheese, and a second slice of roasted eggplant. Add a final 1 tablespoon tomato sauce, 2 or 3 grape tomatoes, 1 tablespoon of the mozzarella cheese (or a slice of provolone), and a sprinkling of Parmesan cheese. Repeat with the remaining ingredients to make 4 stacks. Place back in the oven and bake for about 10 minutes, until the cheese is melted and bubbling. Garnish with basil or parsley before serving.
Hi Joy,
I can’t wait to try this recipe. When you say preheat the broiler is that on high or low? What temperature should the food be cooked at in the broiler?
Hi Alexsandra, you should set the broiler to low. Can’t wait to hear what you think of the recipe—please let us know your thoughts!
—Donna
Very delicious
Hi Joanne, thanks for sharing your thoughts and we’re so glad you enjoyed the recipe!
—Donna
Joy I love all your incredible recipes but this chicken and eggplant parmigiana recipe was so so delicious and very filling. My husband and I could only eat two servings so fortunately we both are looking forward to leftovers tonight!! Amazing recipe ❤️
Hi Paula, thanks for the sweet comment, and we’re so glad you enjoyed the recipe! Even better that there were leftovers—that’s the best part!
—Donna
This Chicken and Eggplant Parmesan recipe looks absolutely divine! I love that it’s a healthier take on a classic comfort food dish. Roasting the eggplant and chicken instead of frying them is such a smart move, and using a combination of Parmesan and mozzarella cheese sounds like the perfect cheesy finish.
I also really appreciate that this recipe is so customizable. I’m thinking of adding some sautéed spinach or mushrooms to the stacks for an extra boost of nutrients. And, since I’m a big fan of spicy food, I might sprinkle in a pinch of red pepper flakes for a little kick.
Thanks, Joy, for sharing this delicious and guilt-free recipe! I can’t wait to try it out and impress my family with a healthy and flavorful meal
Hi Marko, thanks for your comment, and we love your ideas for personalizing the recipe—sautéed spinach or mushrooms and extra red pepper flakes all sound delicious! Hoping it’s a big hit with the family!
—Donna
So good! My eggplant was a little bigger so it made a few extra stacks. Very good!! Needed different sized sheet pans to get them in the oven cooking together, but made it work! Absolutely delicious, can’t wait for the leftovers.
Hi Caroline! We’re so happy to hear that you loved this dish. So glad you made it work, and sounds like the perfect outcome with extra leftovers! Keep the party going 🙂 — Eliza (Team Joy)
I am heading to get groceries. Added eggplant. Now, I know what’s for dinner!
More eggplant recipes, please.& thank you.
Hooray!! We love when we can help you solve the eternal question, “what’s for dinner?!” Hope you love this one! Be sure to try these Eggplant Parm Fries and Joy’s Eggplant Parm Boats! — Eliza (Team Joy)
I’m making this for dinner tonight!
I think and hope you’re going to love it!!