Chicken Schnitzel and Eggplant Parmigiana

Credit: Whisk Media Group

207 Collected

Difficulty

Easy

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Chicken Schnitzel and Eggplant Parmigiana

Ingredients:

400g Lilydale Free Range Herb & Parmesan Baked Chicken Schnitzels

Olive oil, for shallow frying

400g eggplant, cut into 1cm thick rounds

500g jar tomato pasta sauce

180g tub bocconcini, drained and torn

Basil leaves, steamed broccolini and crusty bread, to serve

Method:

Cook Lilydale Free Range Herb & Parmesan Baked Chicken Schnitzels following packet directions, for 15 minutes (instead of 25 minutes as per packet directions)
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
Pour tomato sauce into a heatproof bowl, cover and heat in the microwave on high for 1-2 minutes until hot and bubbling.
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

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