Family Feast Tuesday – Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

~ Family Feast Tuesday ~

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

As part of my meal plan this week, this recipe made an appearance on Tuesday……it seems a little strange mentioning feast in the same week that I am attempting to live below the line, but, this is a real family feast of a recipe and is enjoyed by all when it is served.  Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana is simply Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan-fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or mid-week family supper; prepare to oven bake stage and then cover with cling film and store in the fridge – allow to come to room temperature before baking.

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

I had prepared this before I went out yesterday to the oven-ready stage, so it was all a breeze to put together in the evening……and all that was need to serve with this comforting dish was some crisp salad leaves and some crusty bread.  Yesterday was one of my flexible days on the live below the line challenge…..I went to Castle Howard (Of Brideshead Revisited fame) with my husband and daughter for a day out, and also to meet the LOVELY Susan (Twit Tottee on Twitter) from A Little Bit of Heaven on a Plate blog……another avid baker, cake maker and eater and lover of the sybaritic lifestyle! But, that’s another post! (TOO much to squeeze into one page I can assure you!)

Great Lake North View - Castle Howard

Great Lake North View - Castle Howard

I have lived near Castle Howard for most of my adult life, and it’s one of those things that you have to be asked to go there to meet a friend to really appreciate it…….I haven’t been there for ages until yesterday, so thanks Sue for arranging to meet there! And, the weather was GLORIOUS, with just ONE blip when the heavens opened for about 20 minutes, but, luckily we were INSIDE the house at that time.  But back to the recipe, if you are vegetarian, I HAVE made this for my parents, who are veggie, with Quorn fillets…..and they work perfectly in this recipe, although I suspect that just extra aubergines (egg-plant) would also be a good way to “veggie” this recipe up. Time to go now, I have lots of LOVELY posts to share over the next few days……more recipes that are featured in my meal plan, my diary notes and menu at the end of the week about my £1 a day challenge and of course, a lovely post about our day out at Castle Howard and my meeting with Sue. Please keep popping back, and I DO LOVE to receive comments too…..so, DON’T BE SHY! Have a lovely day today, Karen. 

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana

As this has OREGANO in it, I am entering this recipe into

the Herbs on Saturday Challenge for May

Oven Baked Chicken and Aubergine Parmigiana

Serves 4
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Allergy Egg
Meal type Lunch, Main Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Casual Party, Formal Party
Region Italian
By author Karen S Burns-Booth
Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge - allow to come to room temperature before baking. (Prep time includes pan frying the chicken and aubergines)

Ingredients

  • 4 aubergines, thinly sliced
  • olive oil, for shallow-frying
  • 4 chicken breast fillets
  • 200g breadcrumbs
  • 100g finely grated parmesan cheese
  • garlic cloves, for rubbing
  • 2 eggs, beaten
  • 1 tablespoon water
  • 2 whole small mozzarella cheese, finely sliced
  • fresh oregano leaves

TOMATO SAUCE

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 6 garlic cloves, peeled and chopped
  • 4 large plum tomatoes, chopped
  • 1 tablespoon capers
  • 2 tablespoons tomato puree
  • 200g pitted black kalamata olives, in olive oil
  • 200ml red wine

Note

This can be prepped earlier in the day, making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge - allow to come to room temperature before baking. (Prep time includes pan frying the chicken and aubergines)

Directions

Step 1 Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
Step 2 Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
Step 3 Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
Step 4 Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
Step 5 Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
Step 6 Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
Step 7 Bake the chicken for 40 to 45 minutes or until cooked through.
Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.

Don’t forget I am currently hosting TWO lovely blogging challenges:

May – Tea Time Treats – Flowers & Floral Flavours

May – Herbs on Saturday

Please DO join in the fun!

Karen

Comments

  1. says

    oh my god this looks absolutely stunning!… I adore parmegiana melanzane anyway but the added chicken is wonderful… I may have to ‘borrow’ this idea and try it out a la Belleau Kitchen with chicken thighs!… nice work my darling x

  2. says

    Aubergine parmigiana is one of my absolute favourite dishes and I love the idea of serving it alongside the parmesan baked chicken; my mother makes some similar chicken which she serves with griddled aubergines and a pesto dressing. I don’t know why but aubergines and crispy chicken seem to work very well together!

    • says

      Thanks Kathryn! Yes the marriage of aubergines and chicken does work so well together…..I love the idea of your mum’s recipe with pesto, now there’s an idea! Karen

  3. Maya Russell says

    Looks delicious. I’m not too keen on aubergines but I think they’d be much tastier in this recipe.

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