Description
A layered Italian-style bake of tender chicken cutlets, golden eggplant, savory prosciutto, melted mozzarella, and rich tomato sauce, finished with grated Parmesan and fresh basil. Comforting, elegant, and perfect for family dinners.
Ingredients
- Chicken Cutlets: 4 pieces (about 5 oz / 140 g each)
- Eggplant: 1 medium, sliced into thin rounds (about 300 g)
- Prosciutto: 4 thin slices (about 48 g total)
- Mozzarella Cheese: 8 oz (about 227 g), sliced
- Tomato Sauce: 2 cups (about 480 ml)
- Parmesan Cheese: 1/2 cup, grated (about 50 g)
- Olive Oil: 3 tbsp (about 45 ml)
- Garlic: 2 cloves, minced
- Salt: to taste
- Black Pepper: to taste
- Fresh Basil Leaves: 6–8 leaves, torn
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Lightly grease an ovenproof baking dish with olive oil.
- Combine Ingredients: Heat 2 tbsp olive oil in a large skillet over medium heat. Fry eggplant slices until golden on both sides, about 2–3 minutes per side. Remove eggplant and set aside. In the same skillet, add minced garlic and 1 cup of tomato sauce, simmer briefly to meld flavors.
- Prepare Your Cooking Vessel: In the same skillet, add the remaining 1 tbsp olive oil and sear chicken cutlets for 1–2 minutes per side until lightly golden but not cooked through. Remove and set aside.
- Assemble the Dish: Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange seared chicken cutlets in a single layer. Top each cutlet with a slice of prosciutto, one or two fried eggplant rounds, and a slice of mozzarella. Spoon additional tomato sauce over the top. Repeat layering if your dish allows.
- Cook to Perfection: Sprinkle the assembled dish evenly with grated Parmesan. Cover loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and lightly golden.
- Finishing Touches: Remove from the oven and let rest for 5 minutes so the layers set. Garnish with torn fresh basil leaves and an optional drizzle of extra virgin olive oil.
- Serve and Enjoy: Serve warm, with pasta, polenta, roasted potatoes, or a simple green salad. Spoon extra sauce on the side if desired. Trust me, you are going to love this.
Notes
- Lightly salting eggplant and patting dry before frying reduces bitterness and excess moisture.
- Use fresh sliced mozzarella rather than pre-shredded for the best melt and creaminess.
- Let the baked dish rest a few minutes before slicing to help the layers hold together.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg
Keywords: Chicken Sorrentino, Italian chicken bake, eggplant, prosciutto, mozzarella, baked chicken, comfort food