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Photo of Chicken, eggplant & tomato bake  by WW

Chicken, eggplant & tomato bake


Meal Items

skinless chicken breast

150 g

chargrilled eggplant

2 slice(s)

tomato passata

2 tbs


30 g


1 cup(s)

balsamic vinegar

1 tsp


Lightly spray a frying pan with oil. Cook 150g lean chicken breast until browned. Top with 2 thin slices marinated eggplant (drained), 2 tbs passata (Italian pureed tomatoes) and 30g mozzarella cheese (sliced). Place on a baking tray lined with baking paper and bake in oven preheated to 180°C or 160°C fan-forced until chicken is cooked through. Serve with rocket leaves, drizzled with 1 tsp balsamic vinegar.