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Chicken and eggplant parmigiana
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Delicious crispy chicken with tomato sauce and melted cheese - perfection!
Ingredients:
  • 4 chicken breast fillets, excess fat trimmed
  • 140g (2 cups) panko breadcrumbs
  • 40.00 ml plain flour
  • 125ml (1/2 cup) light extra virgin olive oil
  • 1 (about 350g) eggplant, cut into 1cm-thick slices
  • 8 large fresh basil leaves, torn
  • 180g ctn bocconcini, drained, thickly sliced
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g bottle tomato passata
Instructions:
  • Layer each tender chicken fillet between sheets of plastic wrap and delicately flatten the thickest part with a mallet or rolling pin until consistent in thickness. Pour breadcrumbs into a dish.
  • In a bowl, crack an egg. Spread flour on a plate, season it. Coat fillets in flour, shake off excess. Dip in egg, then breadcrumbs, pressing firmly. Transfer to a tray, cover, and refrigerate for 30 minutes to set.
  • Heat 2 tablespoons of oil in a frying pan over medium-high heat. Cook a third of the eggplant slices for 2-3 minutes on each side until golden brown. Drain on paper towel. Repeat in 2 batches, adding more oil as needed.
  • To make the sauce, warm oil in a skillet over medium heat. Sauté onion until soft for about 5 minutes, then add garlic and cook until fragrant for 1-2 minutes. Stir in passata and simmer for 15 minutes until thickened.
  • Preheat the oven to 180C/160C fan forced. Heat the rest of the oil in a large frying pan over medium-high heat. Cook the schnitzels in two batches for 2 minutes on each side until golden brown. Drain on paper towels.
  • Spread a generous layer of sauce in a roasting pan, then layer with eggplant and chicken. Pour over the rest of the sauce, sprinkle with fresh basil, and finish with bocconcini. Bake until gooey and golden, about 15 minutes.

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