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Chicken and eggplant parmigiana
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Indulge in a comforting dish of crispy chicken and eggplant parmigiana.
Ingredients:
  • 4 chicken breast fillets, excess fat trimmed
  • 140g (2 cups) panko breadcrumbs
  • 2 eggs, lightly whisked
  • 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 btl tomato passata
Instructions:
  • Place each tender chicken fillet between two sheets of plastic wrap and delicately pound the thickest part with a mallet or rolling pin until the fillets are uniformly thick. Transfer the breadcrumbs to a dish.
  • In a bowl, crack the egg. Spread the flour on a plate and season it. Coat the fillets with flour, then dip them in the egg, and finally coat with breadcrumbs, pressing gently to make them stick. Transfer the fillets to a tray, cover, and chill in the fridge for 30 minutes to set.
  • Heat 2 tablespoons of oil in a frying pan over medium-high heat. Cook one-third of the eggplant slices for 2-3 minutes on each side until golden brown. Drain on a paper towel and repeat with the remaining batches, adding more oil as needed.
  • Start by heating the oil in a frying pan over medium heat. Then, sauté the onion until soft, about 5 minutes. Next, add the garlic and stir until aromatic, for about 1-2 minutes. Finally, pour in the passata and cook, stirring occasionally, until the sauce thickens, approximately 15 minutes.
  • Preheat the oven to 180C/160C fan forced. In a large frying pan over medium-high heat, heat the remaining oil. Cook the schnitzels in two batches for 2 minutes on each side until they are golden brown. Drain them on paper towel.
  • Spread half of the sauce in a roasting pan, layer with eggplant and chicken, then drizzle with the rest of the sauce. Sprinkle basil on top and add bocconcini. Bake until melted and golden, about 15 minutes.

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