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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Chicken and eggplant parmigiana
  • 4 halved lengthways chicken breast fillets
  • 1/4 cup olive oil
  • 6 1.5mm-thick round slices eggplant
  • 1 cup thick and rich tomato pasta sauce
  • 1/2 cup cheddar, grated
  • 1/2 cup parmesan, grated
  • oregano leaves, to serve
  • steamed green beans, to serve


Chicken and eggplant 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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