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Chicken and eggplant parmigiana
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a quick and delicious Italian dinner using ready-made supermarket ingredients.
Ingredients:
  • Olive oil spray, to grease
  • 36.40 gm olive oil
  • 4 (about 150g each) crumbed chicken schnitzels
  • 500ml btl Napoletana pasta sauce
  • 4 slices bought chargrilled eggplant
  • 4 (about 100g) bocconcini, sliced
  • 62.50 ml fresh basil leaves
  • Steamed green beans, to serve
  • Mashed potato, to serve
Instructions:
  • Prepare a baking tray with a gentle mist of olive oil spray to lightly grease it. In a large non-stick frying pan over medium-high heat, heat 1 tablespoon of oil. Cook half of the chicken for 2 minutes on each side. Transfer to the prepared baking tray. Repeat with the remaining chicken, using more oil if needed, and reheat the pan between batches.
  • Preheat the grill to medium-high heat. Spread half of the sauce over the chicken pieces and top each with a slice of eggplant. Drizzle the remaining sauce over them and evenly distribute the bocconcini slices. Grill for about 5 minutes until the cheese melts and turns golden brown.
  • Heat the mashed potatoes according to the directions on the package.
  • Plate the mashed potatoes and chicken, then garnish with fresh basil. Accompany with steamed green beans.

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