Aubergine parmigiana with chicken recipe
 Classic Italian flavours come together in this easy dinner of chicken breast served alongside a cheat’s aubergine parmigiana – layers of aubergine, tomato sauce and Parmesan constructed on the plate. 3 tbsp extra virgin olive oil, plus extra for drizzling2 boneless, skinless chicken breasts (each around 150g/5½oz)1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slicessalt and freshly ground black pepper 3 tbsp extra virgin olive oil, plus extra for drizzling 2 boneless, skinless chicken breasts (each around 150g/5½oz) 1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slices salt and freshly ground black pepper 1 tbsp extra virgin olive oil1 large banana shallot, finely sliced1 garlic clove, finely chopped200g tin chopped tomatoes25g/1oz Parmesan, finely grated10g/⅓ oz fresh basil leaves, finely shredded, plus extra to garnish 1 tbsp extra virgin olive oil 1 large banana shallot, finely sliced 1 garlic clove, finely chopped 200g tin chopped tomatoes 25g/1oz Parmesan, finely grated 10g/⅓ oz fresh basil leaves, finely shredded, plus extra to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes.While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry.To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly.Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes. While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve.