Broiled Eggplant & Chicken Parm

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Broiled Eggplant & Chicken Parm

Recipe by Marge Perry and David Bonom

  • 4Servings


  • 1 eggplant (2 lbs.), cut into twelve 3/4-inch-thick slices
  • 2 tbsp. olive oil
  • 3/4 cup marinara sauce
  • 1 1/2 cups sliced Roasted Garlic-Lemon Chicken, thawed
  • 1 cup shredded mozzarella
  • 3 tbsp. grated Parmesan
  • 12 basil leaves, torn


Preheat broiler. Brush eggplant slices with oil on both sides; season. On foil-lined baking sheet, broil 6 to 7 minutes per side. Spread eggplant with sauce; top with chicken and cheeses. Broil until cheese melts, about 3 minutes. Sprinkle with basil.