Not completely traditional, but I absolutely love the combination of eggplant, tomato, mozzarella and basil. The chicken is just a bonus! Such an easy one dish, dish (LOL!) and is a winner, winner chicken dinner!

Eggplant – sliced length ways (depending on your dish and how many you are feeding you might need 2 or more)

Bottle of Passata + sugar and salt . Or cans of tomatoes are fine too. But you still need the sugar and salt. Generally 1 tsp of each per tin. But taste to check balance.

Mozzarella or Bocconcini – 1 tub should do it. Or if you like cheese, get more!

A tray of chicken thighs – they will need a good bash to flatten them out. Use some glad wrap to cover and beat them up! Good for stress 🙂

Fresh basil leaves

Sear the eggplant, to start the cooking process. Splash some olive oil in the bottom of your dish (prevents sticking) layer your eggplant on the top. Top with your bashed chicken. Ideally you want one chicken on top of each eggplant slice. But there are no rules. Tip over your passata/tomatoes to cover and spread with the cheese (break it up if you want it to go further). Bake at 180 till golden. Sprinkle with torn basil and a grating of parmesan. Eat with a green salad.