Chicken breast fillets – crumbed (schnitzel)
Eggplant – Sliced
425g Can diced tomatoes
250g mozzarella or tasty cheese ~ thinly sliced
Preheat oven to 200°C.
Thinly slice eggplant length ways 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, layer some cheese and bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through.