Cheat’s chicken and eggplant parmigiana
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Eggplant
1 large, cut into 8 slices
Skinless chicken breast
500 g, (2 x 250g fillets) halved horizontally
Red onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Tomato passata
400 g, sugo variety
Dried breadcrumbs
½ cup(s), (35g) wholemeal variety
Bocconcini
70 g, torn
Fresh basil
¼ cup(s), leaves
Instructions
1
Heat half the oil in a large non-stick frying pan over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Transfer to a plate.
2
Heat 1 teaspoon remaining oil in same pan over high heat. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate.
3
Heat remaining oil in same pan over medium heat. Cook onion and garlic, stirring, for 3–4 minutes or until softened. Add sugo and simmer for 2 minutes.
4
Pour tomato mixture into a large baking dish (see notes). Arrange 2 eggplant slices (slightly overlapping) in dish and top with a piece of chicken. Repeat with remaining eggplant and chicken to make 3 more parmigiana. Sprinkle with breadcrumbs and bocconcini.
5
Preheat grill on high. Place dish under grill and cook for 2–3 minutes or until breadcrumbs are golden and cheese has melted. Serve sprinkled with basil.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.