Eggplant Rolled Chicken Parm {+Orlando Fun}

My co-residents and I spent this past weekend in Orlando at the AAPD Sedation Conference and it was wonderful! I am so thankful for the opportunity to attend this course; it was a great reminder of how fantastic my residency program is and just how much I really am learning! Even though we are still in recovery mode and a bit worn out, it was such a nice change of pace and it was great quality time with my co-resi’s.


If you are heading to Orlando I recommend going to Fulton’s Crab House in Downtown Disney.  All of our meals were on point, seriously so good! I ordered the fried catfish/scallops/shrimp platter and to attempt to make this a little “healthier,” I chose asparagus for my side.   Oh my, look at all of that fried goodness. Don’t judge me, I ate all of it.  


My little seester recently moved to Treasure Coast, Florida, so I also got the opportunity to hang with her for a few hours one evening.   We walked around Downtown Disney and grabbed dinner at the Smokehouse, yum in my tum.    I tried to convince her to kidnap me so I could stay in sunny Florida forever, but no such luck.  Here I am, back to life… back to reality.


Tonight I’m sharing this recipe with you that I created with ingredients I already had in my pantry/fridge.   Do you prefer chicken parm or eggplant parm?  Tough question, I know.  Stress no more… you can have a taste of both with this recipe.  I think this turned out fantastic and I hope that you will give it a try!

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  • 1/2 Eggplant, sliced (think long, thick french fries)
  • Salt and Pepper
  • 2 Tablespoons Olive Oil
  • 4 Chicken breast
  • 1 Minced garlic clove
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon oregano
  • 1 Teaspoon basil
  • 1 Teaspoon black pepper
  • 2 cups of your favorite pasta sauce
  • 1 cup of Italian flavored Panko crumb
  • 2 cups shredded parmesan cheese


1. Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray.

2. Slice eggplant in to thick wedges.  Lightly coat with olive oil and a pinch of salt and pepper.

FullSizeRender (2)3. Pound chicken with a meat mallet to 1/4 inch thickness.  I recommend placing the chicken in a ziploc bag while doing this, it will prevent, well… chicken splatter from going everywhere.  

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4. Season chicken with garlic, Italian seasoning, oregano, basil, and pepper.

5.  Roll with 3-4 eggplant wedges and about 2 tablespoons of shredded cheese in to center of chicken breast.


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6. Place rolled chicken breast in baking dish. Cover each piece of rolled chicken with pasta sauce, panko breadcrumb, and more shredded cheese.

7. Bake in uncovered in oven for 25 – 30 minutes or until chicken is fully cooked.

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