Chicken Eggplant Sorrento

Wednesday, November 11, 2020
Chicken Eggplant Sorrento is a stacked gourmet chicken breast with eggplant and Italian sauce with cheeses.

We just love eggplant and this is pretty much all cooked and can be even done the day before and heated up when needed for a great family dinner.

Working long hours in retail, this is a win-win recipe for me to just pop in the oven during the holiday season or when we have unexpected guests, this meal freezes perfectly.

I love making this ahead of time because all the flavors are enhanced the next day.

This creative Italian dish was one grandma would throw together with leftover eggplant parmesan and Sunday Tomato Meat Sauce and I adapted it easily.

Mom back then in the 1960s worked in a supermarket so we were lucky to get all the ingredients we needed.

That is how I learned to make this meal easier by setting up a breading and coating station, cooking them on a cookie sheet then doing a quick assembly.

This chicken is then sliced in half, topped with eggplant, sauce, ricotta, and other cheeses, and voila the perfect all-in-one pan meal.

This sauce is so fresh tasting and the little bit of wine in it accents the chicken and eggplant while baking.

Scroll down to the bottom of this page for my printable easy recipe.

this is a photo of chicken stacked with eggplant, fresh tomato, ricotta cheese and baked on a white plate

this is a whole meal in the oven with appetizers and chicken eggplant parmesan

One Pan Meals is the Best

I just love this easy recipe all in one pan, no side dishes necessary.

Since this was a family get-together we did make a few favorite appetizers.

My son Curt loves to cook he has been a guest post on here for his potato skins .

this is chicken topped with sauce, stacked with mozzarella, eggplant and ricotta cheese

Ingredients You Will Need

  • boneless chicken breasts
  • eggplant
  • ricotta cheese
  • egg
  • parsley
  • salt, pepper
  • shredded mozzarella
  • flour
  • breadcrumbs
  • Pecorino Romano cheese
  • granulated garlic
  • white wine
  • crushed tomatoes

eggplant salted to get the bitterness out


  1. after cutting the eggplant salt and drain on paper towels for 1 hour (this removes the bitterness)
  2. the eggplant and chicken can be cooked using air frying, baking, or stovetop frying methods
  3. when in season use fresh pureed plum tomatoes
  4. this meal can be made ahead of time frozen-thawed and baked

these are sliced raw chicken breasts

A Few Recipes To Try

How to Cut and Make Great Chicken Wings

Chicken Wings and Dipping Sauces

Baked Italian Chicken Wings

Beer Baked Chicken

Pin for later

this is a pin for later on eggplant and chicken all in one pan meal

Gourment Easy Meal

If you want to impress your dinner guests, this will be the meal they will remember, it's a little time consuming but super easy to put together.

Once you get all the ingredients together, the rest will fall into place to see how easy this is to assemble.

This will be a keep all in a one-pan meal you and your family will love.

Chicken  Eggplant Sorrento

Chicken Eggplant Sorrento

Yield: 6
Author: Claudia Lamascolo
Prep time: 55 MinCook time: 35 MinTotal time: 1 H & 30 M
This is an all in one-pan meals with boneless chicken breast, ricotta, mozzarella, and eggplant stack together and baked.


  • 3 Boneless Chicken Breasts sliced 1 inch thick slices( cut into rounds on a cutting board)
  • 1 cup of Italian seasoned breadcrumbs with 1/4 cup grated cheese added and 1/2 teaspoon granulated garlic powder
  • 1 large eggplant washed, skin removed every other inch to leave on stripes and sliced in 1/2 inch thick pieces
  • 1 -16-ounce container of ricotta mixed with 1 egg, 1 tablespoon parsley and 1/2 teaspoon salt, pepper 1/4 cup of mozzarella cheese, mix all together set aside.
  • 1- 28 ounce can of crushed tomatoes add 3 cloves of minced garlic, 1/2 teaspoon each parsley, basil, oregano, pepper, and a pinch of sugar and 1/2 cup white wine mix together and set aside
  • grated Pecorino Romano cheese
  • around 1 cup olive oil added to a pie plate
  • Seasoning for the flour:
  • 1 cup flour (1/2 teaspoon each parsley, oregano, garlic powder, cayenne pepper)
  • Topping:
  • shredded mozzarella
  • More Parmesan or Pecorino Romano Cheese
  • For eggplant and chicken for shaking in :
  • 2 large plastic bags
  • In a large plastic bag, add seasoned flour and the other into seasoned breadcrumbs.


  1. Build your work station:
  2. Dip the sliced eggplant into the pie plate with the oil, then shake into seasoned flour, place on a parchment paper-lined cookie sheet..
  3. Bake ( air fry at 400 for 11 minutes or pan-fry method until golden brown also can be used) at 400 till brown and crisp around 25 minutes.
  4. Slice chicken breast thin, around 1/2 inch thick, dip in olive oil, and then in a large plastic bag with the seasoned Italian bread crumbs and grated cheese shake into that mixture.
  5. Again on a separate cookie sheet (or use the eggplant cookie sheet) add the chicken and bake the chicken until the juice runs clear around 30 minutes.
  6. Bake the chicken ( air fry at 400 for 15 minutes or pan-fry method until golden brown also can be used) at 400 till brown and crisp around 30 minutes.
  7. Grease a large lasagna style pan, layer the ingredients starting with chicken.
  8. Top the chicken with one piece of eggplant, seasoned ricotta mixture, shredded mozzarella, and grated cheese.
  9. Scoop on some of the crushed tomato mixture wine sauce, top chicken with sauce and more mozzarella, and bake at 400 till cheese is melted.
  10. Around 15 minutes.
  11. Serve with your favorite pasta topped with the rest of the tomato wine sauce, grated cheese on top.



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chicken all in one pan meals, chicken with eggplant, chicken with ricotta and eggplant, baked chicken casserole
casserole, one pan meals, eggplant recipes, chicken recipes
Created using The Recipes Generator

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this is a pin for later on how to make a chicken and eggplant parmesan meal

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this is a chicken breast boneless topped with sauce and eggplant

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.