CHICKEN SCHNITZEL
& EGGPLANT
parmigiana

INGREDIENTS

• 400g Free Range Herb Ciabatta Chicken Schnitzels
• Olive oil, for shallow frying
• 400g eggplant, cut into 1cm thick rounds
• 500g jar tomato pasta sauce
• 180g tub bocconcini, drained and torn
• Basil leaves, steamed broccolini and crusty bread, to serve

METHOD

• Cook free range herb ciabatta chicken schnitzels following packet directions, for 15 minutes (instead of 25 minutes as per packet directions)
• Meanwhile, heat 1⁄2 cm oil in a large frying pan over medium-high heat. Cook eggplant, in 2 batches (adding extra oil as needed), for 3-4 minutes on each side until golden. Drain on paper towel
• Pour tomato sauce into a heatproof bowl, cover and heat in the microwave on high for 1-2 minutes until hot and bubbling
• Pour two thirds of the hot tomato sauce into a 6-cup (about 5cm deep) baking dish. Arrange eggplant and schnitzels in sauce. Drizzle with the remaining tomato sauce and scatter with bocconcini. Bake at 180 ̊C fan-forced for 12-15 minutes until bocconcini begins to melt. Scatter with basil leaves. Serve with steamed broccolini and crusty bread