Aubergine Bake

I don't know about where you are but IT. IS. COLD here. It doesn't look too bad out. There was sun poking through the clouds when I dropped little foodie to school this morning but we were still layer up! To think two days ago we were outside, painting without coats and we're back in hats, gloves and layers. Well on that depressing note, here is some warmth. This is a simple bake with chicken and aubergine. It's really tasty and warm. Comfort food without being packed with crap.





Serves 4

Ingredients

3 chicken fillets, diced
1 tbsp olive oil
220g Aubergine(Eggplant), sliced thin
125g Mozzarella, sliced
350g Tomato Pasta Sauce, Jar or Homemade (recipe below)
3 tbsp grated Parmesan


Pre-heat oven to 200C

Press slices of aubergine between 2 sheets of kitchen paper towel. Absorb as much moisture as possible. 
Then in a pan, brown both sides of each slice. Remove and set aside.

Brown Chicken in pan with a dash of olive oil.

In an oven proof dish, cover the base with chicken. Add a layer of aubergine, then a layer of mozzarella. Pour over the sauce. Top with a sprinkling of Parmesan

Bake for 20 - 30 mins until center is hot and the chicken is cooked through. There may be extra liquid to drain off at the end depending on what type of sauce you use

If you want to make your own sauce simply blend 4 tomatoes, 1 brown onion, 2 tbsp tomato paste and some salt and pepper to taste. You can also add some fresh basil for a really fragrant sauce.

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