How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant (Aubergine) , Zucchini And Chicken Parmesan?

You need 9 ingredients. The key ingredients include: 16 ounces boneless chicken breasts (or 4 breasts), 8 slices eggplants (1/2 inch slices), 8 slices zucchini (1/2 inch slices), 3 beefsteak tomatoes, diced or 24 ounces thick & chunky salsa, and more.

Is Eggplant (Aubergine) , Zucchini And Chicken Parmesan suitable as meat & poultry?

Yes, Eggplant (Aubergine) , Zucchini And Chicken Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Eggplant (Aubergine) , Zucchini And Chicken Parmesan?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) , Zucchini And Chicken Parmesa

Name: Eggplant (Aubergine) , Zucchini And Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces boneless chicken breasts (or 4 breasts); 8 slices eggplants (1/2 inch slices); 8 slices zucchini (1/2 inch slices); 3 beefsteak tomatoes, diced or 24 ounces thick & chunky salsa; 1 cup panko breadcrumbs; 16 ounces shredded fat free mozzarella cheese; 2 tablespoons fat-free parmesan cheese; 1/2 teaspoon minced roasted garlic; 1 teaspoon paprika

Try this homemade Eggplant (Aubergine) , Zucchini And Chicken Parmesan recipe the whole family will love. Made with chicken breasts, eggplants, zucchini…

This Eggplant (Aubergine) , Zucchini And Chicken Parmesan relies on simple, everyday ingredients such as eggplants (1/2 inch slices), zucchini (1/2 inch slices), panko breadcrumbs and fat-free parmesan cheese. It comes together quickly and makes 4 servings, at about 669 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

16 ounces boneless chicken breasts (or 4 breasts)
8 slices eggplants (1/2 inch slices)
8 slices zucchini (1/2 inch slices)
3 beefsteak tomatoes, diced or 24 ounces thick & chunky salsa
1 cup panko breadcrumbs
16 ounces shredded fat free mozzarella cheese
2 tablespoons fat-free parmesan cheese
1/2 teaspoon minced roasted garlic
1 teaspoon paprika

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
669 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Eggplant (Aubergine) , Zucchini And Chicken Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions