30-Minute Gluten free Chicken and Eggplant Parmesan

I hate having to choose between chicken parm and eggplant parm, so with this dish you get both! This chicken and eggplant parmesan combines two of the most iconic Italian-American dishes into one simple, 30-minute, one pan meal. This easy recipe also makes both dishes gluten free! I love to pair it with this pesto caprese salad recipe!

This one pan gluten free chicken and eggplant parmesan is perfect for busy nights when you don’t have a lot of time to make dinner. It is packed with layers of air fried chicken cutlets, tomato sauce, crispy eggplant slices, and mozzarella. Both chicken parmesan an eggplant parmesan are incredible on their own, I love this dairy free chicken parm skillet, but trust me they are even better when served together!

Easy dinner recipes with chicken are my go-to weeknight dinners, just like my gluten free spicy chicken burgers, this chicken mozzarella tomato skillet and this gluten free pasta with romesco sauce.

why you’ll love this allergy friendly recipe

• This one-pan chicken and eggplant Parmesan is a dream come true for busy home cooks. I make this recipe in 30 minutes from scratch or even faster if I make the chicken cutlets ahread of time!
• With minimal ingredients and simple steps, it’s a hassle-free meal that delivers maximum flavor. Think how good regular chicken parmesan is…okay now maximize that x10! The eggplant really elevates this dish and makes it one of my favorite weeknight dinner recipes.
• Using a jarred marinara sauce saves time. No one wants to be making their own tomato sauce from scratch just to have dinner.

ingredients & substitutions

Chicken: I use boneless skinless chicken breasts for the air fried chicken cutlets in this gluten free chicken and eggplant parmesan! You can save time by using store bought chicken cutlets or even gluten free chicken tenders!

Eggplant: The air fried Eggplant can be replaced with zucchini if desired. I love how these eggplant cutlets are crispy but you can also use grilled eggplant. Portobello mushrooms or cauliflower are other options. To save time you can buy already grilled eggplant from a local deli or prepared food section of the grocery store.

Breadcrumbs: If you need a substitute for gluten-free bread crumbs, you can make your own by toasting gluten free bread and blending it with italian spices such as garlic powder, basil and dried oregano.

Marinara Sauce: If you don’t have marinara sauce or tomato sauce, pizza sauce can be used too! Tomato soup is another option! Also feel free to sautee and blend fresh tomatoes to make your own tomato sauce!

Mozzarella Cheese: Provolone cheese can be used as a replacement for mozzarella. Ricotta cheese is also a great option. For a dairy free recipe use dairy free cheese. For a low fat recipe use fat free cheese.

Pesto: For the basil pesto here you can use this easy creamy basil and pine nut pesto or you can buy it already made at the grocery store.

directions

Step 1

Add one egg to a small bowl. Beat. Set aside.

Add the gluten-free breadcrumbs to another bowl.

Dip chicken in the egg, then coat with breadcrumbs. Season with salt and pepper.

Air fry the chicken on 350 for 10-15 minutes until full cooked.

Repeat the same process with the eggplant.

Step 2

Preheat oven to 350°F (175°C).

Step 3

Spread a layer of marinara sauce in the bottom of a large skillet.

Arrange a layer of breaded eggplant over the sauce.

Top with more sauce and a layer of mozzarella cheese.

Step 4

Place the breaded chicken on top.

Top the gluten free chicken and eggplant parmesan with more sauce and a layer of mozzarella cheese.

Step 5

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

expert tips & tricks

For faster assembly, I like to have the chicken cutlets and eggplant cutlets already made. Sometimes I’ll make them the day before just to make this dish even easier.

To prevent a soggy chicken and eggplant parmesan, I always salt eggplant slices and let them drain on paper towels for 30 minutes before breading.

For the nicest presentation of the gluten free chicken and eggplant parmesan, make sure to arrange the layers neatly and evenly. I like to also add a touch of basil and Parmigiano Reggiano cheese on top before serving.

I like to adjust the amount of marinara sauce based on what I’m feeling. Sometimes for a saucier dish I’ll add more tomato sauce. Or for a crispier dish I’ll add less!

serving, storing and meal prepping

I like to serve the chicken and eggplant Parmesan hot, topped with fresh basil. Sometimes I add extra parmesan cheese. To store leftovers, I let the dish cool completely before covering. I store it in the refrigerator for up to three days. I reheat covered leftovers in the oven at 350°F until warmed through.

For freezing, I let the chicken and eggplant parmesan cool completely, then transfer to an airtight container and freeze for up to three months. To reheat frozen leftovers, I thaw overnight in the refrigerator before reheating in the oven. To meal prep individual portions, I divide the assembled dish into single-serving containers before baking. This allows for easy reheating and portion control.

Looking for more allergy friendly easy recipe?

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