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Chicken Stuffed Eggplant Parmesan

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Top with cheese: Sprinkle remaining mozzarella and Parmesan over stuffed eggplants.
  • Bake: Return to oven and bake for 15–20 minutes until cheese is melted and golden.
  • Garnish and serve: Remove from oven and garnish with fresh basil leaves. Serve warm.