Sunday, June 12, 2011

Chicken & Aubergine Parmigiana

The other day, a friend of mine was telling us that she had made Aubergine Parmigiana for dinner & that it was very lovely indeed.  This immediately sparked the usual email debate on the pros & cons of aubergines (I love them, some of the others hate them).  Courgettes were suggested as an acceptable substitute but shot down immediately by somebody else - how can you hate both of these veggies???

Anyway, I thought I'd make it for tea yesterday but make it Hubs friendly by adding chicken to the dish (if there's no meat in it, he ain't eatin' it).  I also added some Panko breadcrumbs which I bought in the Asia Market, on top for texture & crunch.

This recipe is even better reheated the next day as everything seems to firm up and mellow a bit more.  This quantity serves 4 (half for dinner, the rest for tomorrow for us)

Chicken & Aubergine Parmigiana

3 medium Aubergines, sliced lengthways into 3/4cm slices
2 Courgettes, sliced lengthways into 3/4cm slices
Oil of your choice*
1 x 390g carton of Crushed Tomatoes
2 Chicken Breasts, sliced thinly
A handful of Basil Leaves, shredded
1 ball Mozzarella, thinly sliced
40g Parmesan, grated
40g Panko Breadcrumbs (use fresh if you can't get these)

*In an effort to be slightly healthier than normal, I used Flora Cuisine which I picked up in the supermarket the other day.  It worked really well for this dish (and anything else I've tried it on)

Heat your oil of choice in a large frying pan & cook the aubergines and courgettes on each side in batches.until golden brown - don't overcrowd the pan or the veggies will steam & not fry.

Transfer them to a plate when cooked.  Now cook the chicken.

Season the base of a casserole dish & start layering the vegetables & chicken, topping with the crushed tomatoes.

Sprinkle the basil over the top & then add the mozzarella slices, parmesan & breadcrumbs.

Bake for 40 minutes at 200c/Gas Mark 6.



  1. Gorgeous Aoife, must try it with chicken the next time!

  2. Michael will eat double this time - it works out at about 5 per portion IYKWIM!!!

  3. Good to know thanks. What are panko breadcrumbs?

    Nah, he wouldnt eat it as hates aubergine also. Had to make your risotto again for him last night!

  4. Panko Breadcrumbs are Japanese breadcrumbs - they're white & really crunchy (and hard to get!) Asian supermarkets have them