Photo of Cheat’s chicken and eggplant parmigiana by WW

Cheat’s chicken and eggplant parmigiana

6
5
5
SmartPoints® value per serving
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

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.

Notes

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).