Chicken Parmigiana Eggplant

Ingredients:

• ¼ cup plain flour
• 3 cups fresh breadcrumbs (made from day-old bread)
• 1 egg
• 1 tbsp milk
• 1 garlic clove, crushed
• 2 (about 500g) chicken breast fillets, halved horizontally
• ½ small eggplant, cut into 4 slices lengthways
• ¼ cup olive oil
• 2 ripe tomatoes, thinly sliced
• ½ cup fresh basil leaves
• ½cup coarsely grated cheddar
• Mixed salad leaves, to serve

Instructions:

1. Place the flour and breadcrumbs on separate plates.
2. Season flour with salt and pepper.
3. Whisk egg, milk and garlic in a shallow bowl.
4. Dip chicken in flour and shake off excess.
5. Dip in egg mixture, then in breadcrumbs to coat.
6. Transfer to a plate.
7. Brush the eggplant with 2 tbsp of oil.
8. Season with salt and pepper.
9. Heat a frying pan over a medium heat.
10. Cook eggplant for 2 minutes each side or until golden and transfer to a plate.
11. Heat remaining oil in the pan and cook the chicken for 3 minutes each side or until golden and cooked through.
12. Transfer to a baking tray. Preheat grill on high.
13. Top chicken with eggplant, tomato, basil and cheddar.
14. Cook under grill for 5 minutes or until cheddar melts.
15. Serve with salad leaves.

Note: Preparation time: 20 minutes, Cooking time: 15 minutes



Photo Credit: Steve Brown 
Source: News Limited

Original Recipe : http://www.heraldsun.com.au/ipad/dinner-tonight-chicken-parmigiana/story-fn6bn9st-1226044164034