Chicken and Eggplant Alfredo Recipe -
Chicken and Eggplant Alfredo Recipe

Chicken and Eggplant Alfredo

Recipe by  

"Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 20 mins

    2 hrs 5 mins


  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
  2. Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
  3. Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
  4. Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2006

YUM! This is REALLY good. I only breaded and fried the eggplant and used leftover baked chicken instead of what the recipe called for and it tasted fabulous! However, make sure you thoroughly drain your eggplant on papertowels... I thought I did but had a pool of grease at the bottom of the casserole dish.

Most Helpful Critical Review
Jul 19, 2010

The texture came out really soggy. This was deterring from the overall dish.


16 Ratings

Dec 15, 2006

This recipe turned out fabulous. We pretty much followed the recipe as is except that made our own alfredo sauce and reduced the baking time by about 15 mins. We loved this recipe!!!

May 05, 2007

It was very good and my husband liked it a lot. I made my own Alfredo sauce using evaporated milk instead of cream. I also panfried the eggplant and chicken hoping it will be less greasy than when deep fried and drained them well but it was still very greasy after baking. I have to skim the grease before serving. However, my husband wants me to make it again. I have to admit it was really good.

Sep 18, 2006

I loved this dish!!! it was fabulous you really must try this.

Sep 02, 2006

This recipe is flavourable but a lot of work and greasy, that's why 4 stars. I goofed and cooked chicken breasts as is. Just one tweak - the Alfredo Sauce. I made a roux then added a bottle of Alfredo Sauce, milk to thin, crushed garlic, pesto, cooking white wine, mustard, fresh chopped mushrooms red pepper and green onion. Salt and pepper. Simmered sauce for 15 mins or so. As others suggested I soaked up the grease from eggplant & chicken. I used a lot of papertowel!! When I served this hot from the oven, the egg plant seemed to disintegrate. Perhaps from the weight of entire chicken breasts and eggplant cut too thin? Next time I won't deep-fry. Perhaps simmer strips of chicken breast in sauce to pre-cook, layer eggplant as is.

Sep 08, 2008

My Husband loves this. I had to tell the kids the eggplant were green noodles but they ate it. This one is a keeper.

Apr 12, 2010

A fairly easy to prep and satisifying meal.


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  • Calories
  • 1523 kcal
  • 76%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 129.2 g
  • 199%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 1787 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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