Baked chicken and aubergine parmigiana

If you are a chicken/aubergine parmigiana purist, look away now.

I have previously attempted both dishes here and here, but found they took a bit of time and effort to put together.  Time and effort are precious commodities these days and I decided to combine both dishes in one albeit with a shortcut.   No dredging in flour/parmesan/beaten egg before hand, this modification results in a much simpler recipe but a show of hands at home proved that it was still a winner in terms of flavour.  The bear sat on Hubby’s lap and helped herself to everything on his plate.  Now, that’s a compliment.

Ingredients: (serves 2 adults, and possibly one small bear 🙂 )

  • Fry lite
  • 1 brown onion, peeled and chopped
  • 2 cloves of garlic, peeled and minced
  • 2 sprigs of thyme, 1 bay leaf, a handful of basil, a handful of parsley
  • 1 can (400ml) chopped tomatoes
  • 2 tbsp ketchup
  • 1/2 cup of water
  • 1 medium aubergine, topped and tailed, cut into 1 cm slices lengthways
  • 2 chicken breasts
  • salt and pepper to taste
  • 1 large mozzarella ball
  • 1 cup grated Parmesan cheese

Method:

  1. Pre-heat the oven at 200 degrees
  2. In an oven-proof pot, spray some Fry Lite and sauté the onions for 2 minutes, add the garlic and herbs and leave to cook for 30 seconds
  3. Add the can of chopped tomatoes, ketchup and water and bring to a simmer
  4. Place the chicken and aubergine slices into the sauce, season with salt and pepper
  5. Put the lid on and transfer into the oven
  6. Leave to cook for 30 minutes (or slightly longer depending on the size of the chicken)
  7. Use oven gloves to remove the pot from the oven and place it carefully on your stove
  8. Remove the lid, tear the mozzarella into pieces and arrange on top of the chicken/aubergine
  9. Scatter Parmesan cheese over the mozzarella and transfer the pot back into the oven for a further 8 to 10 minutes until the cheese has melted
  10. Switch off the oven and remove the pot.  Leave it on top of the stove for 10 minutes until the sauce has stopped bubbling
  11. Serve with steamed green beans and a carb of your choice – potatoes, orzo, couscous and don’t forget some crusty bread to mop up the sauce!

IMG_6087

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One thought on “Baked chicken and aubergine parmigiana

  1. Pingback: Meal plan w/c 12th May 2014 | Chronicles of a cookbookworm

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