Oven baked Chicken and Aubergine Parmigiano

Name: How to cook Oven baked Chicken and Aubergine Parmigiano - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Sean Strydom

Oven baked Chicken and Aubergine Parmigiano

Ingredient

Garlic cloves, peeled and chopped

400 g

Cooking instructions

* Step 1

Preheat oven to 200°C. Brush Aubergine slices lightly with Olive Oil on both sides. Spread out in a baking sheet and bake for 15 minutes, turn over and bake 10 minutes, till golden brown and a little crispy. Remove from baking sheet and set aside.

* Step 2

Heat 30 ml Olive Oil for Tomato Sauce in a cast iron casserole. Add Onion and Garlic and fry till soft. Add canned Tomatoes and breakdown with a wooden spoon and cook for 3 minutes.

* Step 3

Add Capers, Tomato Puree, Olives and Red Wine. Season with Salt and Pepper and bring to a boil. Reduce heat and simmer for 15 minutes.

* Step 4

Place Bread in a food processor and blitz till desired coarseness of crumbs. Add Parmesan Cheese and blitz to combine. Transfer cheesy crumbs to a large bowl.

* Step 5

Mix Eggs and Water in another shallow bowl. Dip the Chicken breasts into the Egg mixture and then thoroughly coat the Chicken in the cheesy crumbs.

* Step 6

Heat Olive Oil in a large frying pan. Add the coated Chicken and fry till golden brown on both sides. Remove Chicken from frying pan and set aside to drain excess Oil.

* Step 7

Preheat oven to 180°C. Oil a baking tray and rub with Garlic. Spread the Aubergine slices in a layer as the base of the dish. Place the Chicken breasts on the Aubergine and add about half the Tomato Sauce to the baking tray.