Balsamic Chicken & Eggplant Parmigiana

Thursday night's dinner was very enjoyable. I made Balsamic Chicken (recipe from one of the 4 Ingredients cook books) and Eggplant Parmigiana (adapted from Guy Grossi's Easter Feaster recipe). I served these with steamed broccoli and green beans. The eggplant dish was fantastic. I really do love the texture of eggplant and it was wonderfully tasty in this recipe.

Balsamic Chicken

2 Chicken breasts
4tbs balsamic vinegar
2tbs brown sugar 
1 garlic clove

Mix together vinegar, sugar and garlic. Place chicken breasts in marinade and refrigerate for about 2 hours. Pre heat oven to 180°C.  Roast (or grill) until cooked through and sauce has caramalised.

*The sauce didn't caramalise in my case because I covered it when it was in the oven. I have used a similar sauce over carrots and roasted them. The sauce did caramalise in that instance and it was DELICIOUS!

Eggplant Parmigiana

Olive oil 

1 large or 2 medium-sized eggplant 

1 Jar of pasta sauce 

Parmesan, Ricotta and/or Mozzarella cheese

1/2 teaspoon dried oregano 

1/2 teaspoon dried marjoram

Pre heat oven to 180°C

Cut the top of the eggplant/s. Slice eggplant ½cm thick lengthways.

Heat oil in a large frying pan over medium heat.

Fry eggplant in batches with a sprinkling of salt for 2-3 minutes on both sides or until golden brown, adding more oil when required. Place on absorbent paper and leave to soak up excess oil.

In a baking dish, line the bottom of the dish with some pasta sauce, then eggplant, cheese and a sprinkling of herbs.

Repeat with 1 or 2 more layers. Top with cheese.

Bake for 25 to 30 minutes.