Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 4 crumbed chicken schnitzels
- 5milliliter Woolworths extra virgin olive oil cooking spray
- 1 small eggplant, thinly sliced
- 250grams Macro Organic chunky bolognese pasta sauce
- 4 slices Woolworths colby cheese
- 120grams baby rocket
- 3teaspoons extra virgin olive oil
- 3teaspoons Woolworths balsamic vinegar
Nutrition per serving
1320kJ / 315Cal
1320 Kilojoules or 315 Calories
15% of daily energy intake*
Protein
38.2grams
Fat
14.0grams
Carbs
9.2grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Savour the tantalising combination of chicken and eggplant coated in bolognese pasta sauce and cheese and baked to golden perfection. This low-cost Italian dish will certainly impress.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place chicken on a large baking tray. Cook in oven for 20 minutes.
Step 2 of 4
Meanwhile, preheat a large chargrill pan or frying pan over medium heat. Spray eggplant with oil. Cook in 2-3 batches for 2 minutes each side or until tender and golden.
Step 3 of 4
Divide eggplant evenly among chicken. Top with pasta sauce. Bake in oven for 5 minutes. Top with cheese. Return to oven for 5 minutes or until cheese melts.
Step 4 of 4
Place rocket in a bowl. Add oil and vinegar. Season and toss to coat. Serve with chicken parmigiana.
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