Oven Baked Chicken and Aubergine Parmigiana
Oven-baked chicken breasts with tender aubergines in tangy tomato sauce and melted mozzarella. Perfect for dinner parties or casual gatherings. Serve with ciabatta and fresh salad leaves....
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Fork
- Whisk
- Grater
- Saucepan
- Wooden spoon
- Baking dish
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plate
- Paper towel
- Plastic wrap
- Spatula
Ingredients
- 4 aubergines, thinly sliced
- olive oil, for shallow-frying
- 4 chicken breast fillets
- 200g breadcrumbs
- 100g finely grated parmesan cheese
- garlic cloves, for rubbing
- 2 eggs, beaten
- 1 tablespoon water
- 2 whole small mozzarella cheese, finely sliced
- fresh oregano leaves
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 6 garlic cloves, peeled and chopped
- 4 large plum tomatoes, chopped
- 1 tablespoon capers
- 2 tablespoons tomato puree
- 200g pitted black kalamata olives, in olive oil
- 200ml red wine
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