Eggplant Parmigiana

Name: Eggplant Parmigiana with Pan-fried Chicken
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 200 ML of Water; 5 Grams of Brown sugar; 2 Grams of Dried oregano; 1 Piece of Chicken stock cube; 1 Tsp of Black pepper; 1 Piece of Eggplant; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of Grated mozzarella; 15 Grams of Fresh basil

with Pan-fried Chicken

Enjoy this delicious Italian chicken casserole!

461 Reviews

Cals 510 · Prot 66 · Carbs 30 · Fat 15

Low Carb

45 min

Eggplant Parmigiana with Pan-fried Chicken

Enjoy this delicious Italian chicken casserole!

461 Reviews

Cals 510 · Prot 66 · Carbs 30 · Fat 15

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sauce

Red onion

1 Piece

Garlic cloves

2 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Tomato passata

200 Grams

Water

200 ML

Brown sugar

5 Grams

Dried oregano

2 Grams

Chicken stock cube 4*5*9*15*

0.5 Piece

Black pepper

0.5 Tsp

Parmigiana

Eggplant

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Grated mozzarella 4*

100 Grams

To serve

Fresh basil

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2130 / 510
Fats (g)	14.6
of which saturated (g)	7.8
Carbohydrates (g)	30
of which sugars (g)	17.8
Fibers (g)	10
Proteins (g)	65.7
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast eggplant

Preheat the oven to 220°C/200°C fan. Slice the eggplant into 0.5 cm thick rounds. Place the eggplant rounds on a lined baking tray and drizzle them with olive oil and add a generous sprinkling of salt. Bake for 15 min or until softened.

2 Prep sauce

Meanwhile, peel and finely chop the red onion and garlic.

3 Simmer sauce

Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the garlic and tomato paste and fry for 1 min. Add the tomato passata, measured water, brown sugar, dried oregano, 0.5 stock cube and pepper. Bring to a simmer and reduce the heat to low and cook, covered, for 15 min.

4 Bake

Once ready, arrange half of the eggplants in a single layer over the bottom of a baking dish. Top the eggplants with half of the tomato sauce and sprinkle with half of the mozzarella. Repeat with the remaining eggplants, sauce and cheese. Bake for 15 min or until the cheese begins to brown. Let the bake rest for 5 min before serving.

5 Fry chicken

Meanwhile, wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken with a pinch of salt and fry for 4 min on either side until golden and cooked through. Season with black pepper once cooked through.