Chicken Stuffed Eggplant Parmesan is a comforting and hearty Italian-inspired dish that elevates the classic eggplant Parmesan to a whole new level. Tender eggplants are halved, roasted, and hollowed out, then filled with a savory mixture of seasoned chicken, marinara sauce, herbs, and cheese.

Topped with mozzarella and Parmesan, it’s baked until golden and bubbly, creating a meal that’s rich in flavor, texture, and presentation.

Why I Love This Recipe

I love this recipe because it combines two of my favorite things: eggplant and chicken Parmesan, in a single elegant dish. The chicken filling is juicy and flavorful, the eggplant softens perfectly, and the melted cheese on top adds that irresistible comfort food factor. It’s a dish that’s both wholesome and indulgent—a rare combination that never disappoints.

Why This Is a Must-Try Dish

• Combines protein, vegetables, and cheese in a single meal
• Elegant enough for entertaining yet simple for weeknights
• Flavorful, hearty, and comforting
• Low-carb alternative to traditional pasta-based Parmesan
• Can be customized with different cheeses, herbs, or proteins

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Calories: ~420 calories per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Eggplants

• 2 medium eggplants, halved lengthwise
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Chicken Filling

• 2 cooked chicken breasts, shredded
• 1 cup marinara sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese

For Topping

• ½ cup shredded mozzarella
• 2 tablespoons grated Parmesan
• Fresh basil leaves for garnish

Cooking Directions

1. Prepare the eggplants: Preheat oven to 375°F (190°C). Score the flesh of each eggplant half and brush with olive oil, sprinkle with salt and pepper. Roast for 20 minutes until slightly softened.
2. Prepare chicken filling: In a skillet, sauté onion and garlic until translucent. Stir in shredded chicken, marinara, Italian seasoning, red pepper flakes, Parmesan, and mozzarella. Cook for 5 minutes until combined and heated through.
3. Stuff the eggplants: Scoop a little flesh out of the roasted eggplants to make space for the filling. Fill each half with the chicken mixture.
4. Top with cheese: Sprinkle remaining mozzarella and Parmesan over stuffed eggplants.
5. Bake: Return to oven and bake for 15–20 minutes until cheese is melted and golden.
6. Garnish and serve: Remove from oven and garnish with fresh basil leaves. Serve warm.

Step-by-Step Preparation Method

1. Preheat oven & prep eggplant: Roast until tender to ensure the filling sits nicely.
2. Cook filling: Sauté aromatics first, then combine with chicken and cheese for a rich filling.
3. Hollow eggplants: Slightly scoop out center to make room for chicken mixture.
4. Stuff and top: Evenly distribute chicken mixture in eggplant halves, add extra cheese on top.
5. Bake: Ensure cheese is bubbly and golden.
6. Garnish & serve: Fresh herbs add flavor and visual appeal.

How to Serve

• Serve hot, straight from the oven
• Pair with a side salad, garlic bread, or roasted vegetables
• Perfect as a main dish for lunch or dinner
• Can be served with a light drizzle of extra marinara on top

Recipe Tips

• Choose firm eggplants to avoid sogginess
• Don’t overcook eggplant before stuffing; it should still hold its shape
• Use freshly grated cheese for better melting and flavor
• Let stuffed eggplants rest 5 minutes before serving to allow flavors to settle
• For added richness, stir a tablespoon of cream into the filling

Variations

• Vegetarian Version: Use sautéed mushrooms, spinach, or lentils instead of chicken
• Cheese Lovers: Add ricotta or provolone to the filling
• Spicy Kick: Add chopped jalapeños or crushed red pepper to the filling
• Low-Carb: Serve without additional sides for a hearty, low-carb meal
• Mediterranean Twist: Include olives, sun-dried tomatoes, or feta in the filling

Freezing and Storage

• Refrigerator: Store leftover stuffed eggplants in airtight containers for up to 3 days
• Freezer: Freeze before baking for up to 2 months; thaw overnight before baking
• Reheating: Bake at 350°F (175°C) for 15–20 minutes until heated through

Special Equipment Needed

• Baking sheet or roasting pan
• Skillet for filling
• Knife and cutting board
• Spoon for scooping eggplant
• Oven

Frequently Asked Questions

Q: Can I use pre-cooked rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly to save time.

Q: Can I make this ahead of time?
Yes, assemble stuffed eggplants and refrigerate up to a day before baking.

Q: Can I freeze after baking?
It’s better to freeze before baking; cheese may separate if frozen after cooking.

Q: Can I use eggplant slices instead of halves?
Yes, thick slices work, but adjust baking time to avoid overcooking.

Conclusion

Chicken Stuffed Eggplant Parmesan is an elegant, flavorful, and hearty dish that transforms classic eggplant Parmesan into a complete meal. With tender chicken, rich tomato sauce, melted cheese, and soft roasted eggplant, every bite is comforting and satisfying. Perfect for family dinners, entertaining, or a cozy meal at home, this recipe is a must-try for lovers of Italian cuisine.