Chicken And Eggplant Parmigiana Recipe

Ingredients For Chicken And Eggplant Parmigiana Recipe

• 4 Lilydale free range chicken breasts, excess fat trimmed
• 140 gram Panko breadcrumbs
• 2 Eggs, Lightly Whisked
• 2 tablespoon Plain flour
• 125 milliliter Light extra virgin olive oil
• 1 centimeter 1 eggplant, cut thick slices
• 8 Large fresh basil leaves, torn
• 180 gram Ctn bocconcini, drained, thickly sliced
• 1 tablespoon Extra virgin olive oil
• 1 Brown onion, finely chopped
• 2 Garlic Cloves, Crushed