Chicken breast fillets –  crumbed (schnitzel)
Eggplant –  Sliced
425g Can diced tomatoes
250g mozzarella or tasty cheese ~ thinly sliced
Cooking Spray

Preheat oven to 200°C. 

Thinly slice eggplant lengthways and heat oil in a non-stick frying pan on high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. 

Click image for method and pictures for cooking the eggplant.

Transfer to a plate lined with a paper towel.

Place chicken schnitzels into a oven proof dish spraying the base with non-stick cooking spray.

Place eggplant over chicken. 

Spoon the tomatoes over the eggplant.

I also added and mixed some of my Focaccia Mix (from my pantry) to the canned tomatoes& Sun-dried tomatoes & olives mixed in works well too (all are optional). 


Top with sliced cheese


Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through.


Serve warm with any side dish you desire.

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