1 large eggplant, thinly sliced
1 tbs olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 cups (500ml) tomato passata
500g chicken breast fillets, fat trimmed, halved horizontally
100g fresh mozzarella
50g rocket leaves
1 tbs balsamic vinegar
Preheat oven to 220°C. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the eggplant, in 2 batches, for 3 minutes each side or until tender and golden brown.
Meanwhile, heat the oil in a saucepan. Cook the onion and garlic, stirring, for 5 minutes or until the onion has softened. Add the passata and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the chicken for 2 minutes each side or until browned.
Lightly spray a 35cm x 20cm, 1.5L (6-cup) capacity baking dish with oil. Use a 750ml (3 cup) capacity dish to serve 2. Spread ½ cup (125ml) of the tomato mixture over the base of the dish. Spread ¼ cup (60ml) to serve 2. Top with half the eggplant. Top with the chicken and the remaining eggplant. Spoon over the remaining sauce and cheese. Cover with foil. Bake for 15 minutes. Uncover and bake for a further 15 minutes or until brown. Serve with rocket dressed with vinegar.
Serving suggestion: Ciabatta bread. Add 3 SmartPoints® value for 1 slice (35g) per serve.