Aubergine & chicken parmigiana

Name: Aubergine & chicken parmigiana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 large Essential Aubergine, sliced lengthways (about 8 slices); 1 tbsp Essential Olive Oil; 380 g Essential Frozen British Chicken Breast Steaks; 30 g Essential Butter; 1 Essential Onion, chopped; 1 clove garlic, sliced; pinch chilli flakes; 400 g Essential Chopped Tomatoes; 150 g ball Essential Mozzarella, drained, dried and torn; 50 g Essential Parmigiano Reggiano, finely grated; 100 g Essential Mixed Salad; 1 Essential Lemon, for squeezing

When two classic parmigianas collide. These stacks of aubergine, crumbed chicken, tomato sauce and cheese are crisp and melting, all at once. A guaranteed hit with adults and kids alike.

5 out of 5 stars(1) Rate this recipe

2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

1 large Essential Aubergine, sliced lengthways (about 8 slices)
1 tbsp Essential Olive Oil
380g Essential Frozen British Chicken Breast Steaks
30g Essential Butter
1 Essential Onion, chopped
1 clove garlic, sliced
pinch chilli flakes
400g Essential Chopped Tomatoes
150g ball Essential Mozzarella, drained, dried and torn
50g Essential Parmigiano Reggiano, finely grated
100g Essential Mixed Salad
1 Essential Lemon, for squeezing

Method

Preheat the oven to 200ºC, gas mark 6. Spread the aubergine slices over a large oven tray, drizzle with the olive oil, season and roast for 25 minutes until tender and turning golden. Put the chicken steaks (frozen) onto another oven tray lined with baking paper and bake on the shelf above the aubergine for 25-28 minutes.
Melt the butter in a medium-sized saucepan. Once foaming, add the onion, season with salt and fry gently for 10-15 minutes until soft and golden. Stir in the garlic and chilli flakes, then continue to fry for a couple of minutes before adding the tomatoes. Bubble the sauce for 10-15 minutes, until thickened.
Take the trays out and switch the oven to the grill setting. Put 2 aubergine slices under each chicken steak. Spoon tomato sauce over each and top with the mozzarella and parmesan. Grill for 4-5 minutes until the cheese is molten, golden and bubbling. Dress the salad leaves with a little lemon juice and serve.