Discover a mouthwatering recipe for Chicken & Eggplant Parmigiana Roll. This dish combines crispy chicken, savory eggplant, and rich cheese in a perfect roll. Ideal for dinner, with tips for variations and storage.
Chicken & Eggplant Parmigiana Roll: the recipe
Chicken & Eggplant Parmigiana Roll is a delightful fusion of classic Italian flavors, combining tender chicken, savory eggplant, and rich Parmigiana cheese into a satisfying, portable meal.
This recipe is perfect for those who love the comforting taste of Parmigiana but crave a unique twist on the traditional dish. Whether you’re preparing it for a family dinner or a special occasion, this recipe is sure to impress.
Below, we will explore the detailed steps to prepare this dish, tips for success, and variations to suit different dietary preferences.
Ingredients:
For the Chicken & Eggplant Rolls:
- 2 large eggplants: Fresh, firm eggplants are essential for this recipe. When selecting eggplants, look for those with smooth skin and no soft spots. Eggplants act as a low-calorie base, rich in antioxidants like nasunin, which is beneficial for heart health.
- 4 boneless, skinless chicken breasts: Chicken breasts provide lean protein, essential for muscle repair and growth. When selecting chicken, opt for organic, free-range options if possible, as they tend to be more flavorful and tender.
- 1 cup all-purpose flour: Flour helps to create a crispy coating for the eggplant slices. You can substitute with whole wheat flour or a gluten-free option if desired.
- 2 large eggs: Eggs act as a binding agent for the breading on the chicken and eggplant. They also add richness to the dish.
- 1 ½ cups breadcrumbs: Use Italian-style breadcrumbs for added flavor, or make your own by toasting and grinding day-old bread. Whole wheat or panko breadcrumbs can be used for a healthier or crunchier alternative.
- ½ cup grated Parmigiana-Reggiano cheese: This cheese offers a nutty, salty flavor that enhances the dish. Parmigiana-Reggiano is a hard, aged cheese, packed with umami, making it a great addition to the roll.
- 1 cup marinara sauce: Choose a high-quality marinara sauce with no added sugars or preservatives. You can also make your own with fresh tomatoes, garlic, and herbs for a fresher taste.
- 2 cups shredded mozzarella cheese: Mozzarella provides a gooey, melty texture that is essential in Parmigiana. Opt for whole milk mozzarella for the best flavor and meltability.
- 1 tablespoon Italian seasoning: A blend of dried basil, oregano, thyme, and rosemary, this seasoning adds a fragrant herbal note that complements the dish.
- Salt and pepper to taste: Essential for balancing and enhancing the flavors of the dish.
For Serving:
- Fresh basil leaves: Adds a bright, fresh flavor and a pop of color to the final dish. Basil pairs wonderfully with the rich tomato sauce and creamy cheese.
- Crusty Italian bread or garlic bread: This is perfect for mopping up any leftover sauce and adding a satisfying crunch to the meal.
Step-by-Step Instructions
1. Preparing the Eggplant:
Start by slicing the eggplants lengthwise into ¼-inch thick slices. Salt the slices generously and lay them out on a baking sheet lined with paper towels. Let them sit for 30 minutes to draw out excess moisture and reduce bitterness. After 30 minutes, pat the slices dry with more paper towels.
Tip: Salting the eggplant before cooking is crucial. This step removes excess water, which prevents the eggplant from becoming soggy during cooking. It also reduces any bitter taste, resulting in a sweeter, more flavorful dish.
2. Bread and Fry the Eggplant:
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmigiana-Reggiano and Italian seasoning. Dredge each eggplant slice in flour, dip it in the egg, and then coat it in the breadcrumb mixture.
Heat a large skillet over medium-high heat and add a thin layer of olive oil. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer the cooked slices to a paper towel-lined plate to drain any excess oil.
Tip: Frying the eggplant in batches ensures even cooking and prevents the oil from cooling down too much, which can result in greasy eggplant.
3. Prepare the Chicken:
While the eggplant is resting, prepare the chicken breasts. Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness of about ¼ inch. Season the chicken with salt and pepper.
Using the same breading station as the eggplant, coat the chicken breasts in flour, egg, and then the breadcrumb mixture. Fry the chicken in the same skillet used for the eggplant, adding more oil if necessary. Cook until golden brown and cooked through, about 4-5 minutes per side. Transfer the cooked chicken to a plate.
Tip: Pounding the chicken to an even thickness ensures that it cooks evenly, preventing dry, overcooked edges or undercooked centers.
4. Assemble the Rolls:
Preheat your oven to 375°F (190°C). On a clean work surface, lay out one slice of fried eggplant. Place a piece of fried chicken on top, followed by a spoonful of marinara sauce and a sprinkle of shredded mozzarella cheese. Carefully roll the eggplant and chicken together, securing with a toothpick if necessary. Place the rolls seam-side down in a baking dish.
Repeat with the remaining eggplant and chicken pieces. Once all the rolls are assembled, spoon additional marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
Tip: Using a toothpick to secure the rolls can help them hold their shape during baking, especially if the eggplant slices are on the thinner side.
5. Bake:
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the rolls are heated through.
Tip: Covering the dish with foil initially ensures that the rolls heat through without drying out. Removing the foil at the end allows the cheese to brown and become bubbly.
6. Serve:
Once baked, let the rolls rest for a few minutes before serving. Garnish with fresh basil leaves and serve alongside crusty Italian bread or garlic bread.
Tip: Allowing the rolls to rest for a few minutes before serving helps the cheese set slightly, making them easier to slice and serve.
Variations and Dietary Adjustments
1. Gluten-Free Option: To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Make sure that the marinara sauce and any other pre-made ingredients are also gluten-free.
2. Vegetarian Version: For a vegetarian take, omit the chicken and double the amount of eggplant, layering the eggplant slices with cheese and marinara sauce as you roll them. This will create a rich, hearty dish that still satisfies the craving for Parmigiana.
3. Low-Carb Alternative: To reduce the carb content, use almond flour in place of regular flour and skip the breadcrumbs altogether. Instead, use finely crushed pork rinds or just the seasoned almond flour to coat the eggplant and chicken.
4. Vegan Variation: For a vegan version, substitute the chicken with a plant-based protein like tofu or tempeh. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular eggs, and opt for dairy-free cheese options such as vegan mozzarella and nutritional yeast in place of Parmigiana-Reggiano.
Pairing Suggestions
A well-rounded meal is about more than just the main course. The right sides and beverages can elevate the experience and bring out the best in your Chicken & Eggplant Parmigiana Roll.
1. Wine Pairing: A robust red wine, like Chianti or Sangiovese, pairs beautifully with this dish. These wines have enough acidity to cut through the richness of the cheese and the tomato sauce, while their bold flavors complement the savory chicken and eggplant.
2. Side Dishes: Serve the rolls with a simple arugula salad dressed with lemon and olive oil. The peppery arugula and bright lemon will contrast nicely with the rich rolls. For a heartier side, consider a plate of garlic butter spaghetti or roasted garlic potatoes.
3. Bread: Crusty Italian bread is a must-have for soaking up the extra marinara sauce. Garlic bread, with its buttery richness and hint of garlic, also makes an excellent accompaniment.
4. Dessert: For dessert, consider something light and refreshing, like a lemon sorbet or a simple fruit salad with a honey-lime dressing. The citrus flavors will cleanse the palate after the rich main course.
Tips for Success
- Choosing the Right Eggplant: When selecting eggplants, opt for smaller ones as they tend to have fewer seeds and are less bitter. Larger eggplants may require more salting to draw out bitterness.
- Even Slicing: Slicing the eggplant and chicken evenly is crucial for consistent cooking. Use a mandoline slicer for the eggplant if you struggle with knife skills.
- Don’t Skip the Salting: This step might seem time-consuming, but it significantly improves the texture and flavor of the eggplant. If you’re in a hurry, consider preparing the eggplant ahead of time.
- Quality Marinara Sauce: The marinara sauce is a key flavor component in this dish. Whether you make it from scratch or buy it, ensure it’s of high quality. A sauce with too much sugar or artificial ingredients can overpower the dish’s other flavors.
- Resting Before Serving: Allowing the dish to rest for a few minutes after baking helps the flavors meld and the cheese to set, making for a neater presentation and easier serving.
Cultural Significance
The Chicken & Eggplant Parmigiana Roll is a modern take on the classic Italian-American dish, Chicken Parmigiana, which itself is an adaptation of the traditional Italian Melanzane alla Parmigiana (Eggplant Parmigiana). This dish, known for its rich layers of fried eggplant, tomato sauce, and cheese, was brought to the United States by Italian immigrants in the late 19th and early 20th centuries.
Over time, the dish evolved to include chicken, and the addition of eggplant in this roll version pays homage to the dish’s origins while adding a unique twist. Parmigiana dishes have become a staple in Italian-American cuisine, beloved for their comforting flavors and hearty composition. They represent the blending of Italian culinary traditions with American tastes, resulting in a dish that is both familiar and inventive.
This Chicken & Eggplant Parmigiana Roll is more than just a meal; it’s a celebration of culinary heritage, blending the old with the new to create something deliciously unique.
Frequently Asked Questions (FAQs)
1. Can I prepare Chicken & Eggplant Parmigiana Rolls ahead of time?
Yes, you can prepare this dish ahead of time, making it ideal for entertaining or meal prep. After assembling the rolls but before baking, cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed, adding an extra 5-10 minutes to the baking time to ensure the rolls are heated through.
2. What is the best way to store leftovers?
Leftover Chicken & Eggplant Parmigiana Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish, cover with foil, and bake at 350°F (175°C) for about 20 minutes, or until warmed through. You can also reheat individual portions in the microwave, but the oven method will help maintain the dish’s texture.
3. Can I freeze Chicken & Eggplant Parmigiana Rolls?
Yes, this dish freezes well. After baking, allow the rolls to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, thaw the rolls in the refrigerator overnight, then bake at 350°F (175°C) for 25-30 minutes, until heated through.
4. What can I use instead of eggplant?
If you’re not a fan of eggplant or can’t find it, you can substitute zucchini or portobello mushrooms. Both options provide a similar texture and can be prepared in the same way as the eggplant. Zucchini will have a slightly milder flavor, while portobello mushrooms will add a more robust, earthy taste.
5. Can I make this dish without frying the eggplant and chicken?
Yes, for a healthier version, you can bake the eggplant and chicken instead of frying. Preheat your oven to 400°F (200°C) and arrange the breaded eggplant and chicken on a baking sheet lined with parchment paper. Spray them lightly with cooking oil and bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
6. How can I make the dish spicier?
If you enjoy a bit of heat, you can add crushed red pepper flakes to the breadcrumb mixture or sprinkle them over the marinara sauce before rolling the eggplant and chicken. Another option is to mix a little hot sauce into the marinara sauce for a subtle kick.
7. What other cheeses can I use?
While mozzarella and Parmigiana-Reggiano are traditional, you can experiment with other cheeses like provolone, fontina, or asiago for different flavor profiles. Provolone will add a smoky note, fontina a creamier texture, and asiago a sharper taste.
Conclusion
Chicken & Eggplant Parmigiana Rolls are a delicious and satisfying dish that combines the best elements of traditional Italian cooking with a modern twist. This recipe offers the perfect blend of flavors and textures, with crispy fried eggplant and chicken, tangy marinara sauce, and gooey melted cheese all wrapped into a convenient roll.
Whether you’re a seasoned cook or a beginner, this dish is approachable and sure to impress. It’s versatile enough to accommodate various dietary needs and preferences, from gluten-free to vegetarian to low-carb. And with tips for making ahead, storing, and even freezing, it’s a practical choice for busy weeknights or special gatherings.
Enjoy the rich history and flavors of this Chicken & Eggplant Parmigiana Roll, and make it your own with the variations and pairings suggested. This dish is more than just a meal; it’s an experience that brings people together over the shared love of good food.