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    Chicken and aubergine bake

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    Chicken and aubergine bake

    Good comfort food.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 350g tub essential Waitrose Tomato and Basil Sauce
    • 3 tbsp grated Parmigiano Reggiano
    • 3 tbsp breadcrumbs
    • 125g pack essential Waitrose Italian Mozzarella, torn into pieces
    • 6 essential Waitrose British Chicken Thigh Fillets (about 450g in total)
    • 1 tbsp olive oil
    • 225g aubergine, thinly sliced


    1. Preheat the oven to 200°C, gas mark 6. Cut the chicken thighs in half. Heat the oil in a frying pan and brown the chicken pieces on all sides, then cook for 5 minutes. Drain on kitchen towel. Add the aubergine slices to the pan and brown well on both sides
    2. Arrange the chicken over the base of a 1–1.5 litre baking dish. Add a layer each of aubergine and mozzarella, then the tomato sauce on top. Scatter with the Parmigiano Reggiano and breadcrumbs
    3. Bake for 15 minutes, then remove from the oven and spoon off any excess liquid. Return to the oven for 10 minutes until the top is golden, and the chicken is cooked through with no pink meat. Leave to stand for 5 minutes, then serve with a green salad, and ciabatta to mop up the juices.

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    Cook's tips

    This recipe is a twist on the Italian classic Chicken Parmigiana, and goes really well with pasta or seasonal vegetables.

    Drinks recommendation

    Chianti is the obvious velvety partner to this
    dish – full bodied, yet elegant: Waitrose Chianti
    Classico, Barone Ricasoli 2007 Tuscany, Italy.


    Average user rating

    4 stars