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Aubergine parmigiana with chicken

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Classic Italian flavours come together in this easy dinner of chicken breast served alongside a cheat’s aubergine parmigiana – layers of aubergine, tomato sauce and Parmesan constructed on the plate.

Ingredients

  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 boneless, skinless chicken breasts (each around 150g/5½oz)
  • 1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slices
  • salt and freshly ground black pepper

For the tomato sauce

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