Halal Chicken and Eggplant Parmesan

Halal Chicken and Eggplant Parmesan is a flavorful twist on the classic Italian dish, combining tender chicken with roasted eggplant and a rich marinara sauce, all topped with melty cheese. This comforting meal is perfect for a late-night indulgence, bringing together savory and hearty elements for a satisfying bite.

Ingredients

• Boneless, skinless chicken breasts - 2 pieces (300g total)
• Eggplant - 1 medium (200g)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Olive oil - 3 tablespoons
• All-purpose flour - 1/2 cup (60g)
• Eggs - 1 large
• Breadcrumbs - 1 cup (100g)
• Marinara sauce - 1 cup (240ml)
• Mozzarella cheese, shredded - 1 cup (100g)
• Parmesan cheese, grated - 1/4 cup (25g)
• Fresh basil leaves - 1/4 cup (optional, for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat dry with a paper towel.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and sauté until golden brown, about 3-4 minutes per side. Remove and set aside.
5. Pound the chicken breasts to an even thickness and season with salt, pepper, and garlic powder.
6. Set up a breading station: Place the flour in one bowl, beaten egg in another, and breadcrumbs in a third bowl.
7. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.
8. In the same skillet, add another tablespoon of olive oil and cook the breaded chicken breasts over medium heat until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
9. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the sautéed eggplant, followed by a chicken breast, more marinara, and half of the mozzarella cheese. Repeat the layers.
10. Top with remaining mozzarella and sprinkle with Parmesan cheese.
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
12. Garnish with fresh basil leaves before serving.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains eggplant, which is rich in antioxidants and fiber.

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