Here's a delicious and fresh take on the chicken parmy, with eggplant instead! Serves 4.
3 tbs extra-virgin olive oil 1 small eggplant, cut into 8 x 1cm-thick rounds 4 x 125g chicken thigh fillets 250g cherry tomatoes, halved 175g pasta sauce (we used Celebrate Health Tomato & Basil Pasta Sauce from Coles) 100g fresh mozzarella cheese, thinly sliced ¼ cup fresh basil leaves 1 tbs lightly toasted pine nuts Mixed salad leaves, to serve
Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Cook eggplant slices in two batches for 2 minutes each side or until golden, adding another tablespoon oil for the second batch. Transfer to a plate and set aside.
Return same pan to medium-high heat. Add remaining oil and chicken and cook for 3-4 minutes on each side or until golden and almost cooked through. Transfer to a plate and set aside. Add tomatoes to pan and cook, stirring, for two minutes or until softened. Add pasta sauce to pan and simmer for 2-3 minutes or until thick.
Preheat grill on high. Return chicken to pan. Top each piece of chicken with 2 eggplant slices and some cheese. Simmer for 2-3 minutes, then place under preheated grill until cheese is melted and bubbling.
Scatter with the toasted pine nuts and serve topped with basil leaves and a mixed salad.
Energy per serve: 1883 kJ, 450 calories
Sat. Fat: 9.5g
Carbs: 7.6g (if using Celebrate Health pasta sauce)
Recipe from Celebrate Health,
Image from My Food Book