Chicken and eggplant parmigiana

Name: Chicken and eggplant parmigiana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Olive oil spray, to grease; 2 tbsp olive oil; 4 (about 150g each) crumbed chicken schnitzels; 500ml btl Napoletana pasta sauce; 4 slices bought chargrilled eggplant; 4 (about 100g) bocconcini, sliced; 1/4 cup fresh basil leaves; Steamed green beans, to serve; Mashed potato, to serve

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $9.53 /serving

Author : Alison Adams

green beans grill kid friendly

Ingredients

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Olive oil spray, to grease2 tbsp olive oil4 (about 150 grams each) crumbed chicken schnitzels500 milliliters btl Napoletana pasta sauce4 slices bought chargrilled eggplant4 (about 100 grams) bocconcini, sliced1/4 cup fresh basil leavesSteamed green beans, to serveMashed potato, to serve

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Instructions

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Step 1

Spray a baking tray with olive oil spray to lightly grease. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add half the chicken and cook for 2 minutes each side. Transfer to the baking tray. Repeat with the remaining chicken, adding the remaining oil if necessary, reheating the pan between batches.

Step 2

Preheat grill on medium-high. Spoon half the sauce over the chicken. Place 1 slice of eggplant on top of each piece of chicken. Spoon over the remaining sauce. Arrange the bocconcini slices evenly over the top. Cook under grill for 5 minutes or until the bocconcini melts and is golden.

Step 3

Meanwhile, heat the mash following packet instructions.

Step 4

Divide the mash and chicken among serving plates. Sprinkle with the basil. Serve with steamed green beans.