Chicken, Eggplant and Tomato Bake

"An Italian inspired dish, serve with a tossed salad and crusty bread. From my grade 12 Home Ec folder (a life time ago!)"
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Ready In:
1hr 15mins




  • Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry.
  • Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes.
  • Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning.
  • Place the chicken on top of the hot eggplant.
  • Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste).
  • Pour sauce over the chicken and cover with the cheeses.
  • Bake for 45-50 minutes (until the chicken is cooked through).
  • Serve with salad and crusty bread.

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<p><img src= alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I&nbsp;enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. &nbsp;I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
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