Recipes+
Ingredients
Method
1.Place chicken between sheets of baking paper and gently pound until 5mm thick. Place flour on a plate.
2.Whisk egg and milk in a shallow bowl. Combine crumbs and half the parmesan on a plate. Dip chicken in flour, shaking off excess. Dip in egg mixture, then in crumb mixture to coat.
3.Place on a plate. Cover with plastic food wrap; chill for 15 minutes.
4.Meanwhile, heat half the oil in a large frying pan over moderate heat. Cook eggplant, in batches, for 2-3 minutes each side or until tender. Drain on paper towels.
5.Add remaining oil to pan; heat over moderate heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to a heatproof plate.
6.Preheat oven to 200°C (180°C fan-forced). Grease a 2-litre (8-cup) rectangular ovenproof dish.
7.Spoon half the passata over base of prepared dish. Arrange chicken in a single layer in dish. For each parmigiana, top chicken with 2 tablespoons of remaining passata, then 2 slices ham and a slice of eggplant.
8.Sprinkle with mozzarella and remaining parmesan. Bake for 25-30 minutes or until golden and cooked. Sprinkle with oregano and serve with salad.
