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Aubergine and chicken breast parmigiana

A protein-rich parmigiana with thin chicken layered between aubergine.

  • 50 min
  • 1 serving
  • Italian cuisine
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Aubergine and chicken breast parmigiana

Per serving

Calories
493 kcal
Protein
46.6 g
Carbohydrates
31.8 g
Fat
21.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggplant300 g
  • Chicken breast120 g
  • Tomato passata150 g
  • Light mozzarella60 g
  • Parmigiano Reggiano10 g
  • Extra virgin olive oil2 teaspoons
  • Basil5 g
  • Saltto taste

Contains: lactose

In season: June – September

Method

  1. Preheat the oven to 190 °C (conventional) and heat a griddle pan over high heat. Wash and trim the aubergines and slice them about 5 mm thick.
  2. Grill the slices for 3 minutes per side, until soft and marked; work in batches and season lightly with salt.
  3. Meanwhile place the chicken breast between two sheets of baking paper and pound it into thin escalopes. Heat half the oil in a frying pan over high heat and sear for 1 minute per side, until just golden; season lightly with salt (it finishes cooking in the oven).
  4. Season the tomato passata with salt; slice the light mozzarella and let it drain.
  5. In a baking dish alternate layers of passata, aubergine, chicken, mozzarella and basil, finishing with passata and the grated Parmigiano Reggiano.
  6. Drizzle with the remaining oil and bake at 190 °C for 25 minutes, until bubbling at the edges and golden on top.

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