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Mama Holli’s Italian Chicken and Eggplant Casserole

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Intermediate

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Description

This is a fairly easy Italian dish that will leave you feeling warm and toasty inside! It is a hearty version of an Eggplant Parmesan! Healthy, too!

Ingredients

  • 2 pounds Skinless, Boneless Chicken Breasts
  • 2 pounds Gravy (Italian Red Sauce)
  • 1 whole Medium Size Eggplant
  • 8 ounces, weight Shredded Mozzarella Cheese
  • 1 cup Olive Oil, Plus 2 Tablespoons, Divided
  • 1 cup Milk
  • 1 cup Flour
  • 1 teaspoon Garlic Powder
  • Ground Pepper To Taste

Preparation

First, you need your gravy! I usually make my own, but you may use any store brands: Prego, Ragu, Paul Newman, you get the picture! If using store-bought, get the flavor you like best. Get that heating up in a pot! If using a store brand, you might want to add some fresh garlic and a splash of red wine to spruce it up a bit. Wine makes everything better!

Next you will peel the eggplant. Take the purple skin off with a knife. Slice the eggplant in 1/4-inch round slices. Spread the slices out on a kitchen towel. Lightly salt each slice and let it sweat for 5 minutes, then flip and repeat on the other side.

Heat up about 1 cup of olive oil in a skillet. Take each slice of eggplant and dip into milk and then flour. Fry the eggplant about 4 slices at a time until slightly brown on each side, then place on a plate with paper towels to drain.

In a separate skillet, add the remaining 2 tablespoons of olive oil and heat on medium high. Add the cubed chicken to the pan and cook until done. Season with garlic powder and pepper.

Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish. Layer the bottom of the dish with half of the fried eggplant. Add the chicken on top of the eggplant and cover with half of the remaining gravy. Add half of the cheese and evenly spread over the gravy. Layer the remaining eggplant, gravy and cheese.

Bake uncovered for 45 minutes at 350 degrees. Serve hot with salad and bread! Don’t forget to eat any leftovers for breakfast. With most Italian dishes, it is usually even better the second day! Those Italians just know how to cook!

6 Comments

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kdclover on 3.17.2010

We had this for dinner last night and it was AMAZING! My son who “hates” eggplant went back for thirds! It was a huge hit in our house. Thanks for posting it.

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Sandy on 3.9.2010

No sooner did you request me as a friend, then did I find this recipe of yours! And it looks wonderful! I’ m going to make my marinara sauce and then give it a try. Thanks so much!

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Joy A on 3.8.2010

Wonderful! Made this tonight for supper and it was a big hit! Tasted great!

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liz8891 on 1.22.2010

Oh yum, I will have to try this one since eggplant is a big hit here!

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kristen02 on 1.21.2010

This looks so good! I’m going to try it.

6 Reviews

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terrilw on 2.5.2016

Awesome! I used jarred sauce and extra cheese and it was amazing. I will definitely make this again.

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Shellymb19 on 7.16.2014

Big hit for our family! I DON’T like eggplant, but I LOVE this dish. Best way I can describe it is buttery and no butter was used. We now buy 2 eggplants because we can’t resist eating a couple after it’s fried! I subbed Italian sausage for chicken (preference) and used Bob’s Red Mill Gluten Free All Purpose Flour to make it gluten free (I can’t eat gluten)! I also probably use WAY more cheese than it calls for, but I am not big on measuring. Have made this twice since finding the recipe and yes, it is better the next day!

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AZJ22 on 9.9.2010

Great recipe! My whole family loved it. I added extra cheese (about doubled it, actually) and seasoned my flour with extra garlic powder/black pepper. Soooo tasty! I’m sure the leftovers will be even better tomorrow!

Definitely a keeper! Thanks so much!

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TopCat on 8.25.2010

I have to agree with the review above, Lovely!

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jewc on 8.18.2010

This was so warm and gooey and delish! When you’ve eaten all the eggplant out (like I did), make sure you have lots of crusty bread to sop up the remaining good stuff!

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