How to Make Chicken Parmesan Sandwich With a Creamy Eggplant Spread

Hi folks! This week we're making a chicken parm sandwich with a delicious creamy eggplant spread. The baked eggplant adds a nice bit of richness without making the sandwich feel too heavy. Watch step-by-step how to build this Italian-American classic with a twist at home, and let me know in the comments below if you tried and liked it!

Ingredients for two sandwiches:

• 270g / 9.5 oz Chicken breast

• 2 pcs. Pita round bread

• 60g / 2.1 oz Beefsteak tomato

• 1 tsp Salt, pepper

• A drizzle of lemon juice

• A few lettuce leaves

Eggplant cream:

• 40g / 1.4 oz Eggplant

• 130g / 4.6 oz Mayonnaise

• 1 Clove Garlic

• 1 tsp Parsley

• 1/2 tsp Salt, pepper

Chicken breading:

• 80g / 2.8 oz Breadcrumbs

• 30g / 1.1 oz Flour

• 2 Eggs

• 20g / 0.7 oz Parmesan

• 1 tsp Parsley

• 1 tsp Salt

• 1/2 tsp Garlic powder

Wash and dry the eggplants, then make a few cuts in them. Place them on a rack and bake at 200°C (390°F) for about 15–20 minutes, until the skin gets wrinkled and the flesh is soft. Transfer to a large bowl and cover with plastic wrap to steam until it cools down.

Cut the ends off the eggplants and peel the skin. Cut the eggplants into small cubes. Put it in a bowl, mince a garlic clove, finely chop some parsley, season with salt and pepper, add the mayonnaise and mix well.

Cut the chicken breast in half. Season with salt, pepper and a drizzle of lemon juice. Pound the meat lightly.

Prepare a breading station, mixing the breadcrumbs with salt, garlic powder, finely chopped parsley and grated parmesan. Start by coating the meat in the flour, then the egg wash, and finally the breadcrumb mixture. Fry the chicken over medium heat in oil for about 3 minutes per side until golden brown. Transfer to a wire rack or paper towel to drain.

To assemble, cut the pita bread in half and spread a generous amount of the eggplant cream on both pieces. Place a few leaves of lettuce on the bottom piece, followed by a thick slice of tomato. Season the tomato with a pinch of salt. Place the parm chicken on top and finish with the top half of the pita.

This sandwich is a childhood favorite of mine. The flavors are hearty and the creamy eggplant combined with the crunchy chicken is a total win for me. I hope you'll like it as much as I do! :)