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Chicken and Eggplant Alfredo

Chicken and Eggplant Alfredo


"Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner."
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2 h 5 m servings 1523 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 1523 kcal
  • 76%
  • Fat:
  • 129.2 g
  • 199%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 1787 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 18
  1. 19 Ratings

Most helpful positive review

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 dr...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 dr...

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!!!

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...

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

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 ...

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

A fairly easy to prep and satisifying meal.

I find jar Alfredo to be rather bland so I added garlic powder, nutmeg, and dried basil after pouring in the sauce. I was too lazy after working w/ that eggplant so I just fried the chicken stri...

This was awesome!! I probably added way more cheese than was necessary, but we love cheese. I was a littel nervous with eggplant as I've never made it before and my hubby doesn't really like it....

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