Chicken Parmigiana Eggplant

Tuesday, September 18, 2012

  • 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


  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 :


Post a Comment