Quick & Easy

Chicken and eggplant parmigiana

A classic Australian pub dish, the combination of golden crumbed chicken, eggplant and oozy cheese is unbeatable for a delicious lunch or dinner.
Chicken parmigiana



1.Preheat oven to 200°C. Lightly grease a large shallow baking dish.
2.Heat chargrill pan on high. Brush chicken with a little oil and season to taste. Char-grill 3-4 minutes each side, until sealed and lightly browned. Place in single layer in baking dish.
3.Brush eggplant slices with remaining oil. Chargrill 1-2 minutes each side, until tender, and light grill marks appear.
4.Drizzle half pasta sauce over chicken. Top with eggplant slices and remaining sauce. Sprinkle combined cheeses over. Season to taste.
5.Bake 15-20 minutes, until cheese is bubbling and golden. Top with fresh oregano leaves. Accompany with steamed green beans.

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