Chicken & Eggplant Parmigiana

Serves; 4

INGREDIENTS

• 1 tsp extra virgin olive oil + extra to brush the eggplant

• 2 cloves of garlic, crushed

• 1/2 onion, finely chopped

• 500g tomato passata (puree)

• 1 small handful fresh basil leaves, roughly chopped

• 4 uncrumbed chicken schnitzel fillets from the butcher OR 2 x skinless breast fillets, sliced through the middle and flattened out using a rolling pin or meat mallet so it’s approx. 1cm thick

• 1/3 cup cheese, grated e.g. parmesan, pecorino, or grana padano (for dairy free substitute with nutritional yeast)

• 2 eggplants

• Sea salt

INSTRUCTIONS

1. Preheat the oven to 200 degrees celsius fan forced and line a baking tray with baking paper

2. Slice the eggplant lengthways into approx. 1 inch thick pieces

3. Place the eggplant slices onto the baking paper and brush both sides with some oil and sprinkle over with some sea salt

4. Cook in the oven for 20-25 minutes. Whilst the eggplant is cooking, prepare the tomato sauce.

5. Place a saucepan on medium heat and add 1 tsp of oil. Add the garlic and onion and cook until soft

6. Pour in the passata, add the basil and cook for 15 minutes so the sauce thickens

7. On a baking tray or platter, place the chicken fillets down first, then add a slice of the cooked eggplant on top, spoon over the tomato sauce and finish with a sprinkle of cheese

8. Cook in the oven for 20 minutes or until the chicken is cooked through

9. Serve with some fresh basil leaves on top