Chicken and Aubergine Bake

cook 30 mins
  • 1 aubergine, thinly sliced
  • olive oil spray
  • 6 skinless chicken thigh fillets, chopped
  • 350 g (11 1/2 oz) ready-made tomato and basil pasta sauce
  • 150 g (5 oz) mozzarella cheese, drained and chopped
  • 50 g (2 oz) fresh white breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and pepper
  • Place the aubergine slices on a foil-lined grill pan and lightly spray with oil. Grill for about 5 minutes, turning once, or until tender.
  • Meanwhile, lightly spray a nonstick frying pan with oil and cook the chicken over a high heat for 5 minutes or until cooked through. Stir in the pasta sauce and bring to the boil.
  • Place half the aubergine slices in the base of an ovenproof dish, pour the chicken and tomato mixture over the top and cover with the remaining aubergine. Mix together the mozzarella, breadcrumbs, Parmesan and seasoning and sprinkle over the top. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the topping is golden and crisp.
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