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.
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Cooking tools:
- Grill pan
- Pastry brush
- Baking dish
- Oven
- Spoon
- Steamer basket
- Pot
- Cutting board
- Chef's knife
Ingredients
- 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
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