Foodie Friday: Eggplant 2 Ways - Breaded and Baked over Chicken and Ragu-Style with Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 4-6 pieces of thinly sliced chicken breasts marinated with a splash of red wine vinegar, 1-2 minced garlic cloves, salt and pepper (or any seasoning you choose) for about 30 minutes
  • 1 large eggplant
  • salt and pepper
  • olive oil
  • 1 egg
  • 1 cup Aleias Breadcrumbs* (Italian Seasoned)
  • ⅓ cup parmesan cheese
  • Fresh mozzarella, sliced thinly
  • Raos Marinara sauce, heated, a few tablespoons for each piece of chicken
  • Fresh basil (optional to add a few torn leaves into sauce and for garnish)
  • 1 eggplant cut into large chunks
  • 3 garlic cloves minced
  • Olive Oil
  • Rao's Marinara Sauce (I used a whole jar, minus the amount taken out to top the chicken)
  • Fresh italian herbs (oregano and basil) or ¼ tsp dried italian seasoning blend
  • salt and pepper
  • red pepper flakes, optional (1/4 tsp or more if you like it spicy)
  • Cooked rice (white or you can add a Saz√≥n Goya packet for color and flavor)
  1. Marinate the chicken and place it in the refrigerator while prepping the eggplant
  2. Heat oven to 400 degrees fahrenheit and prep a large baking sheet with foil and brush olive oil on it
  3. Slice Eggplant into ½" thick slices (I keep skin on but discard the end pieces) and season with salt and pepper
  4. Mix breadcrumbs and parmesan cheese together
  5. Dip each slice in egg and then coat with breadcrumb and parmesan mixture
  6. Line on baking sheet and bake for about 10-15 minutes (until slightly browned edges) on both sides.
  7. While eggplant is baking, heat saute pan, coat bottom with olive oil and cook chicken by browning on both sides (you can also make the ragu now too.)
  8. Once eggplant is cooked, place chicken on baking sheet, cover with eggplant and fresh mozzarella and top each piece with a few spoonfuls of heated marinara sauce. Return to oven for a few minutes until cheese is melty and serve.
  9. RAGU
  10. Heat saute pan with olive oil and add eggplant chunks to brown slightly. As they start to soften, add minced garlic and allow to cook for a minute (don't let it burn).
  11. Add Rao's Marinara (or any tomato sauce you like). Bring to boil and add fresh or dried herbs, salt, pepper and red pepper flakes to taste. Allow to simmer until eggplant is cooked through and flavors marry (about 20 minutes).
  12. Serve over cooked rice.
Recipe by Jackie Ourman at