Eggplant And Chicken Casserole - cooking recipe

Ingredients

2 None aubergines, thickly sliced
8 tbsp olive oil
4 None chicken breasts, sliced horizontally
1 None onion, diced
2 None garlic cloves, crushed
3 tbsp tomato puree
2 cans (400g each) chopped tomatoes
Pinch None caster sugar
80 g day-old white bread
40 g Parmesan, grated
125 g mozzarella, grated

Preparation

Preheat the oven to 425\u00b0F. Arrange the eggplant slices in a baking dish then sprinkle with salt and 1 tbsp oil. Toss gently to coat. Bake for 25-30 mins until soft and golden.
Decrease the oven to400\u00b0F. Using a meat mallet, gently flatten the chicken breasts between 2 sheets of plastic wrap. Heat 2 tbsp oil in a frying pan and fry the chicken over a high heat for 2 mins on each side. Season and remove from the pan. Add the onion and garlic to the pan and saute for 3-4 mins. Stir in the tomato puree, followed by the chopped tomatoes and sugar. Season and simmer for 10 mins, stirring occasionally.
Spread the sauce over the eggplant and lay the chicken on top. Place the Parmesan and bread in a food processor and blend into fine crumbs. Season the breadcrumbs then mix in the mozzarella. Sprinkle over the chicken. Bake for 25 mins until the topping is golden brown. Serve.