Oven baked Chicken and Aubergine Parmigiano

Name: Oven baked Chicken and Aubergine Parmigiano
Cuisine: South African
Ingredients: 2 Aubergines, sliced thinly; Olive Oil, for brushing Aubergines; 30 ml Olive Oil; 1 Onion, diced; 6 Garlic cloves, peeled and chopped; 400 g can whole Tomatoes in juice; 15 ml Capers; 30 ml Tomato Puree; 180 g pitted Kalamata Olives; 200 ml red Wine; Kosher Salt; Ground Black Pepper; 200 g Bread; 160 g finely grated Parmesan Cheese; 2 Eggs; 15 ml Water; 4 Chicken breasts; Olive Oil, for shallow frying; 1 Garlic clove, for rubbing; 150 g Mozzarella Cheese, sliced; 5 ml Oregano; Sourdough Bread; Crispy green Lettuce salad; slices Lemon

Sean Strydom @Sean_Strydom

Port Elizabeth

Oven baked Chicken and Aubergine Parmigiano

Sean Strydom @Sean_Strydom

Saved

Ingredients

Aubergine
2Aubergines, sliced thinly
Olive Oil, for brushing Aubergines
Tomato Sauce
30 mlOlive Oil
1Onion, diced
How to dice an onion with no tears
6Garlic cloves, peeled and chopped
400 gcan whole Tomatoes in juice
15 mlCapers
30 mlTomato Puree
180 gpitted Kalamata Olives
200 mlred Wine
Kosher Salt
Ground Black Pepper
Chicken
200 gBread
Lazyman's Sourdough Bread
160 gfinely grated Parmesan Cheese
2Eggs
15 mlWater
4Chicken breasts
Olive Oil, for shallow frying
1Garlic clove, for rubbing
150 gMozzarella Cheese, sliced
5 mlOregano
To serve
Sourdough Bread
Lazyman's Sourdough Bread
Crispy green Lettuce salad
slicesLemon

Saved

Steps

1

Preheat oven to 200°C. Brush Aubergine slices lightly with Olive Oil on both sides. Spread out in a baking sheet and bake for 15 minutes, turn over and bake 10 minutes, till golden brown and a little crispy. Remove from baking sheet and set aside.
2

Heat 30 ml Olive Oil for Tomato Sauce in a cast iron casserole. Add Onion and Garlic and fry till soft. Add canned Tomatoes and breakdown with a wooden spoon and cook for 3 minutes.
3

Add Capers, Tomato Puree, Olives and Red Wine. Season with Salt and Pepper and bring to a boil. Reduce heat and simmer for 15 minutes.
4

Place Bread in a food processor and blitz till desired coarseness of crumbs. Add Parmesan Cheese and blitz to combine. Transfer cheesy crumbs to a large bowl.
5

Mix Eggs and Water in another shallow bowl. Dip the Chicken breasts into the Egg mixture and then thoroughly coat the Chicken in the cheesy crumbs.
6

Heat Olive Oil in a large frying pan. Add the coated Chicken and fry till golden brown on both sides. Remove Chicken from frying pan and set aside to drain excess Oil.
7

Preheat oven to 180°C. Oil a baking tray and rub with Garlic. Spread the Aubergine slices in a layer as the base of the dish. Place the Chicken breasts on the Aubergine and add about half the Tomato Sauce to the baking tray.
8

Place the sliced Mozzarella over the Chicken and spoon over the remaining Tomato Sauce. Sprinkle with Oregano.
9

Bake the Chicken for 45 minutes till cooked through.
10

Serve with Bread, Salad and Lemon