Name: Chicken, ham and eggplant parmigiana
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 3 single chicken breast fillets, halved horizontally; 1/3 cup plain flour; 1 egg; 1/4 cup milk; 1 cup soft fresh breadcrumbs; 1/2 cup shredded parmesan; 1/2 cup vegetable or olive oil; 1 medium (400g) eggplant, thinly sliced crosswise; 2 cup passata; 12 thin slices ham; 3/4 cup grated mozzarella; 2 tablespoon chopped oregano; rocket salad, to serve

Chicken, ham and eggplant parmigiana

The combination of salty ham, oozy cheese, hearty eggplant and crumbed chicken is absolutely delicious. Enjoy it hot out of the oven with a fresh rocket salad for a tasty family dinner.

Skip to Recipe

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

3 single chicken breast fillets, halved horizontally

1/3 cup plain flour

1 egg

1/4 cup milk

1 cup soft fresh breadcrumbs

1/2 cup shredded parmesan

1/2 cup vegetable or olive oil

1 medium (400g) eggplant, thinly sliced crosswise

2 cup passata

12 thin slices ham

3/4 cup grated mozzarella

2 tablespoon chopped oregano

rocket salad, to serve

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.

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