Chicken & Eggplant Pasta Bake
in tomato sauce with mozzarella & Italian seasoning
There is a new ingredient in your box! This shredded mozzarella is not only convenient to use but also just as deliciously soft and creamy as our fresh mozzarella.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
½ piece
Onion
½ piece
Eggplant
½ sachet(s)
Italian seasoning
1 piece
Chicken breast
50 g
Shredded mozzarella
(Contains Milk)
½ pack
Chopped tomatoes
90 g
Penne
(Contains Wheat May be present Mustard, Soy)
Not included in your delivery
½ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
2 tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
Chop the onion and crush or mince the garlic. Slice the eggplant lengthways into slabs of no more than 0.5cm thickness. Season both sides with a generous amount of salt, then transfer to a sieve and set aside.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
Heat half of the olive oil in a deep frying pan over medium heat. Fry the garlic, onion and Italian seasoning for 2 - 3 minutes. Deglaze with the balsamic vinegar, then add the chopped tomatoes. Mix well and season to taste with salt and pepper. Cover with the lid and allow to simmer until further use.
Transfer the flour to a large plate. Pat the eggplant dry with kitchen paper, then coat it with the flour. Heat the rest of the olive oil in a frying pan over high heat. Fry the eggplant in batches for 2 - 3 minutes per side until golden-brown. Transfer to a plate lined with kitchen paper when finished.
Season the chicken with salt and pepper. Melt the butter in the same pan you used for the eggplant over medium-high heat. Fry the chicken for 3 - 4 minutes per side. Meanwhile, transfer the pasta to the tomato sauce and mix well to combine.
Transfer the pasta to an oven dish. Top first with the chicken and then with the eggplant. Scatter over the mozzarella, then bake in the oven for 5 - 8 minutes. Serve the pasta bake on plates.