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Cheat’s chicken and eggplant parmigiana

Cheat’s chicken and eggplant parmigiana

Total Time
30 min
10 min
20 min


Olive oil

1 tbs


1 large, cut into 8 slices

Skinless chicken breast

500 g, (2 x 250g fillets) halved horizontally

Red onion

1 small, finely chopped


2 clove(s), crushed

Tomato passata

400 g, sugo variety

Dried breadcrumbs

½ cup(s), (35g) wholemeal variety


70 g, torn

Fresh basil

¼ cup(s), leaves


  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.


SERVING SUGGESTION: Mixed salad leaves. TIPS: • If you have an ovenproof frying pan that can go under the grill you can cook this entire recipe in the same pan. • Tomato sugo is an Italian cooking sauce available in the pasta aisle of most supermarkets. If unavailable, use passata (Italian tomato puree). • Add it: 1 long fresh red chilli (finely chopped) with garlic in Step 3. • Swap it: Chicken for 4 x 125g lean pork leg steaks (fat trimmed).