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How to make Chicken and eggplant parmigiana

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • Olive oil spray, to grease
  • 2 tablespoons olive oil
  • 4 (about 150g each) crumbed chicken schnitzels
  • 500ml btl Napoletana pasta sauce
  • 4 slices bought chargrilled eggplant
  • 4 (about 100g) bocconcini, sliced
  • 1/4 cup fresh basil leaves
  • Steamed green beans, to serve
  • Mashed potato, to serve

Method

  • Step 1 Spray a baking tray with olive oil spray to lightly grease. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add half the chicken and cook for 2 minutes each side. Transfer to the baking tray. Repeat with the remaining chicken, adding the remaining oil if necessary, reheating the pan between batches.
  • Step 2 Preheat grill on medium-high. Spoon half the sauce over the chicken. Place 1 slice of eggplant on top of each piece of chicken. Spoon over the remaining sauce. Arrange the bocconcini slices evenly over the top. Cook under grill for 5 minutes or until the bocconcini melts and is golden.
  • Step 3 Meanwhile, heat the mash following packet instructions.
  • Step 4 Divide the mash and chicken among serving plates. Sprinkle with the basil. Serve with steamed green beans.