Chicken, eggplant and tomato bake
1 large, thinly sliced
1 large, finely chopped
2 clove(s), crushed
2 cup(s), (500g)
skinless chicken breast
540 g, (buy 600g), fat trimmed
100 g, thinly sliced
3 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the eggplant, in 2 batches, for 3 minutes each side or until tender and golden brown.
- Meanwhile, heat the oil in a saucepan. Cook the onion and garlic, stirring, for 5 minutes or until the onion has softened. Add the passata and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
- Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook the chicken for 2 minutes each side or until browned.
- Lightly spray a 35cm x 20cm, 1.5L (6-cup) capacity baking dish with oil. Spread ½ cup (125ml) of the tomato mixture over the base of the dish. Top with half the eggplant. Top with the chicken and the remaining eggplant. Spoon over the remaining sauce and cheese. Cover with foil. Bake for 15 minutes. Uncover and bake for a further 15 minutes or until brown. Serve with rocket dressed with vinegar.