Waitrose and Partners
Aubergine & chicken parmigiana

Aubergine & chicken parmigiana

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

If you’re short on time, use a tub of Essential Tomato & Basil Sauce instead of making your own.


Typical values per serving when made using specific products in recipe


1,987kJ/ 477kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating