Prep:  15 minutes
Cook:  30 minutes
Serves:  4
Average: 4.5 (29 votes)
Recipe by: Lilydale
This quick and easy chicken schnitzel and eggplant parmigiana recipe is ideal for a mid-week family dinner idea. With Lilydale's Free Range Herb & Parmesan Baked Chicken Schnitzels, dinner can be on the table in 30 minutes.
Credit: Whisk Media Group

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Chicken Schnitzel and Eggplant Parmigiana
  1. Cook Lilydale Free Range Herb & Parmesan Baked Chicken Schnitzels following packet directions, for 15 minutes (instead of 25 minutes as per packet directions)
  2. Meanwhile, heat 1/2cm oil in a large frying pan over medium-high heat. Cook eggplant, in 2 batches (adding extra oil as needed), for 3-4 minutes on each side until golden. Drain on paper towel
  3. Pour tomato sauce into a heatproof bowl, cover and heat in the microwave on high for 1-2 minutes until hot and bubbling.
  4. Pour two thirds of the hot tomato sauce into a 6-cup (about 5cm deep) baking dish. Arrange eggplant and schnitzels in sauce. Drizzle with the remaining tomato sauce and scatter with bocconcini. Bake at 180°C fan-forced for 12-15 minutes until bocconcini begins to melt. Scatter with basil leaves. Serve with steamed broccolini and crusty bread
Tips & Hints:
  • Total to the table: 30 minutes. Find them in the Freezer aisle at your local Coles supermarket.
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