“There are far better things ahead than any we leave behind.” ~C.S. Lewis

Chicken Eggplant Parmesan


  • 3 cups diced eggplant, from 1 small, peeled and diced 1/4-inch
  • 2 cups marinara sauce, homemade or good quality, such as Delallo
  • 1/2 teaspoon kosher salt
  • 4 small organic boneless skinless chicken breasts, 6 oz each
  • 1 large egg, beaten
  • 1 cup seasoned panko
  • 6 ounces fresh mozzarella, sliced very thin
  • 1/4 cup fresh basil, chopped


Heat marinara sauce over medium-low heat in a large deep skillet and bring to a simmer. Add the eggplant, cover and cook about 5 to 6 minutes, until the eggplant is soft.

Pound thicker end of chicken to even thickness then pound out the whole breast to 1/2-inch thickness, season with 1/2 teaspoon salt.

Place panko in a large shallow bowl and the egg in another. Dip the chicken in egg, letting the excess drip off then into the breadcrumbs.

Spray the chicken with olive oil and transfer to the air fryer basket.

Air fry chicken in a single layer 370F about 5 minutes on each side, until golden, in batches as needed. When done set aside.

Place foil in the basket and transfer the chicken back into the basket, in batches as needed.

Top each with about 3/4 cup sauce, divide the cheese and air fry until the cheese is melted, about 3 minutes. Repeat with the remaining chicken and garnish with fresh basil. Serve hot.

Oven Method:

Preheat the oven to 450°F, and spray a large baking sheet with oil. Place the breaded chicken on the pan and lightly spray it with oil. Bake for 25 minutes and remove it from the oven. Spoon some sauce and cheese over each piece, and bake for 5 more minutes to melt the mozzarella.

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