Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian Chicken and Eggplant Parmigiana with Yogurt Sauce
A delightful Italian-inspired dish featuring tender chicken and roasted eggplant layered with a creamy yogurt-lemon sauce and crispy potatoes. This Mediterranean-style parmigiana combines classic Italian flavors with a modern twist, creating a satisfying and elegant main course that is both comforting and sophisticated.
75 min
Medium
4 servings
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Taste Profile
Sweet1/10
Salty4/10
Sour7/10
Umami6/10
Spicy1/10
🥄 Texture
The dish combines tender, slightly creamy roasted eggplant with soft-but-structured potato slices and bite-sized, juicy chicken pieces. The yogurt-lemon sauce adds a cool, silky creaminess while the top develops a light golden, slightly bubbling finish.
👃 Aroma
Bright citrus and tangy yogurt are prominent on first approach, balanced by warm, roasted notes from the eggplant and potatoes. Subtle herbaceous oregano, toasted garlic powder, and browned chicken contribute savory, comforting aromas.
🍷 Pairs Well With
A crisp, acidic white like Sauvignon Blanc or Pinot Grigio is ideal to match the lemony yogurt sauce; alternatively a light Chianti or a sparkling water with lemon also pairs well.
🥗 Side Dishes
Simple green salad with a lemon vinaigrette, crusty or garlic bread, or sautéed spinach/green beans; creamy polenta or a small bowl of pasta tossed with olive oil and herbs are also good options.
Ingredients(10 items)
- 1800 grams chicken (cut into 2cm cubes)
- 22 large eggplants (cut into 1cm thick rounds)
- 3600 grams potatoes (cut into 1cm thick slices)
- 41 cup yogurt (plain, full-fat)
- 53 lemons (2 for juice, 1 for zest)
- 64 tablespoons olive oil
- 72 teaspoons salt
- 81 teaspoon black pepper
- 91 teaspoon dried oregano
- 100.5 teaspoon garlic powder
Nutrition Information(per serving)
485
Calories
42.3g
Protein
38.7g
Carbs
18.5g
Fat
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the eggplant slices dry with paper towels and lightly brush both sides with 2 tablespoons of olive oil. Season with salt and pepper.
- 2
Arrange the eggplant slices on a baking sheet and roast for 15 minutes until they begin to soften and brown slightly. Remove and set aside.
- 3
In a separate baking dish, toss the potato slices with 1 tablespoon of olive oil, salt, pepper, and oregano. Roast for 20 minutes until they start to become tender.
- 4
While vegetables roast, prepare the chicken. Season the chicken cubes with salt, pepper, and garlic powder. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 5
Add the seasoned chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through. Remove from heat.
- 6
In a bowl, combine the yogurt with the juice of 2 lemons and the zest of 1 lemon. Mix well and season with salt and pepper to taste. This creates the creamy sauce.
- 7
In a 9x13 inch baking dish, create layers: start with half the roasted potatoes on the bottom, followed by half the roasted eggplant, then half the cooked chicken.
- 8
Pour half of the yogurt-lemon sauce over this first layer, spreading evenly.
- 9
Repeat the layering process: remaining potatoes, remaining eggplant, remaining chicken, and top with the remaining yogurt-lemon sauce.
- 10
Cover the baking dish with aluminum foil and bake at 180°C (350°F) for 20 minutes.
- 11
Remove the foil and bake for an additional 10-15 minutes until the top is lightly golden and the sauce is bubbling around the edges.
- 12
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh lemon zest if desired.
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