Parmigiana Di Pollo E Melanzane

Preheat the oven to 225 ° C. Coat a baking sheet with oil. Clean and wash the eggplant and cut into 1 cm thick slices. Spread on the baking sheet. Sprinkle with salt and drizzle with 3 tablespoons of oil. Fry in a hot oven for about 30 minutes until golden brown. Turn eggplant slices after approx. 15 minutes.

Wash the meat, pat dry, cut in half horizontally and tap a little flatter if necessary. Heat 1 tablespoon of oil in a large pan. Fry the meat in portions on each side for approx. 2 minutes. Season with salt and pepper. Remove.

For the tomato sauce, peel the onion and garlic, dice finely. Wash the basil, shake dry, pluck the leaves off and cut into strips. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic in it. Add the tomatoes and their juice. Bring to the boil and simmer on a low heat for about 15 minutes. Season to taste with salt, pepper and sugar.

Cut the mozzarella into thin slices. Grate the Parmesan. Roughly crumble the ciabatta, mix with 2 tablespoons of Parmesan.

Put the tomato sauce in a baking dish. Take the aubergines out of the oven and layer the chicken pieces on top of the tomato sauce like tiles. Spread the bread and cheese mix on top. Bake in a hot oven at 200 ° C for about 25 minutes until golden brown.