Description
This Chicken Sorrentino with Eggplant and Prosciutto is a comforting Italian classic layered with tender chicken cutlets, smoky prosciutto, silky eggplant, rich tomato sauce, and gooey melted mozzarella. Each bite is hearty, flavorful, and bursting with homemade charm.
Ingredients
Scale
- 4 chicken cutlets, thinly sliced, seasoned with salt and pepper
- 1 large eggplant, sliced into thin rounds
- 4 slices prosciutto
- 8 oz fresh mozzarella cheese, sliced
- 2 cups tomato sauce
- 1/4 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1/2 cup flour, for dredging
- 2 garlic cloves, minced
- Handful of fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
- Dredge chicken cutlets in flour, season, and cook in olive oil for 3 minutes per side until golden. Set aside.
- In the same skillet, sauté eggplant slices until lightly browned. Remove and set aside.
- Spread a thin layer of tomato sauce in the baking dish. Layer chicken, prosciutto, eggplant, sauce, and mozzarella. Repeat layers until ingredients are used.
- Sprinkle Parmesan on top and bake uncovered for 20–25 minutes until bubbly and golden.
- Let rest 5 minutes, then garnish with basil and serve warm.
Notes
- Pat eggplant dry after salting to avoid sogginess.
- Use fresh mozzarella for the best creamy texture.
- Reheat leftovers covered in foil to retain moisture.
- Can be made ahead and baked before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg