Eggplant Parmigiana

with Pan-fried Chicken
Enjoy this delicious Italian chicken casserole!
1,982 Reviews
Cals 510 · Prot 64 · Carbs 31 · Fat 15
Low Carb
Calorie smart
Try Hello Chef Now
45 min
Eggplant Parmigiana with Pan-fried Chicken
Enjoy this delicious Italian chicken casserole!
1,982 Reviews
Cals 510 · Prot 64 · Carbs 31 · Fat 15
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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) 31
of which sugars (g) 18.9
Fibers (g) 10
Proteins (g) 63.6
Salt (g) 2.9
*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

Roast eggplant

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.
Prep sauce

2 Prep sauce

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

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, 0.5/1/1 stock cube and pepper. Bring to a simmer and reduce the heat to low and cook, covered, for 15 min.
Bake

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.
Fry chicken

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.
Serve

6 Serve

Serve the chicken over the eggplant parmigiana. Garnish with the fresh basil.
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