Recipe

Chicken and eggplant parmigiana with rosemary roasted kumara

It’s Italian for dinner tonight with this beautifully-flavoured chicken and eggplant parmigiana with rosemary roasted kumara. Served with a side of green salad, this makes a well-balanced meal.

By Nadia Lim
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Rosemary roasted kumara
  • 400 gram red, gold or orange kumara, skin left on, scrubbed, cut into 1-2cm cubes
  • 1 1/2 teaspoon olive oil
  • 2 teaspoon rosemary leaves
Parmigiana
  • 550 gram (about 2 large) skinless chicken breasts
  • 1 teaspoon oil
  • 1 x 400g can crushed tomatoes
  • 2 tablespoon tomato paste
  • 1/2 teaspoon dried mixed herbs
  • 1/4 teaspoon chilli flakes (optional)
  • 1 large eggplant, cut into 1cm slices
  • 2 teaspoon olive oil, for brushing
  • 1/2 cup grated mozzarella
  • 2 tablespoon finely grated parmesan
To serve
  • fresh basil leaves to garnish
  • green salad or sautéed veges

Method

  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    Toss kumara with olive oil and rosemary on lined oven tray. Season with salt and pepper. Roast for about 15 minutes or until golden, turning once during cooking.
  • 3
    Pat chicken breasts dry with paper towels and cut horizontally into thin steaks – to do this, lay one hand flat on top of a chicken breast on a chopping board and use a large, sharp knife in the other hand to carefully and evenly slice through horizontally, keeping equal thickness on either side as best you can. Season each piece with salt. Heat oil in a large frypan. Brown chicken steaks for 1 minute on each side – do not cook all the way through. Set aside.
  • 4
    Tip crushed tomatoes into frypan chicken was cooked in, stir in tomato paste, dried herbs and chilli flakes, then simmer, stirring frequently, on medium heat for about 8 minutes or until sauce has thickened. Season to taste with salt and pepper, then set aside.
  • 5
    Once kumara is cooked, transfer to a bowl, keep warm and switch oven to grill. Arrange eggplant on same lined tray, brush (or spray) lightly with olive oil and season with salt. Grill for 6-8 minutes, turning halfway through cooking, until soft and lightly browned. Transfer to a plate (but keep lined tray).
  • 6
    Place chicken steaks on lined tray and top with eggplant slices, dividing equally. Spread with tomato sauce, then sprinkle with mozzarella and parmesan. Grill for 5-6 minutes or until chicken is cooked through, and cheese is melted and bubbly. Garnish parmigiana with basil, then serve with roasted kumara and green salad or sautéed veges.