Chicken Parmigiana

• 1/4 cup olive oil
• 4 None chicken breast fillets, halved lengthwise
• 6 (1 1/2 inch-thick) slices eggplant
• 1 cup thick tomato pasta sauce
• 1/3 cup Cheddar cheese, grated
• 1/3 cup Parmesan cheese, grated
• None None fresh oregano leaves, to serve
• None None steamed green beans, to serve

1. Preheat oven to 400u0b0F. Lightly grease a large shallow baking dish.
2. Heat 1 tbsp oil in a large grill pan or frying pan over high heat. Working in batches, sear chicken for 3-4 mins per side, until lightly browned. Arrange in a single layer in prepared baking dish.
3. Brush eggplant slices with remaining oil. Cook for 1-2 mins per side, or until tender.
4. Drizzle 1/2 cup pasta sauce over chicken. Top with eggplant slices then remaining sauce. Sprinkle cheese over top and season to taste. Bake for 15-20 mins, until cheese is bubbling and golden brown. Top with fresh oregano leaves. Serve with steamed green beans.

olive oil, chicken, eggplant, pasta sauce, cheddar cheese, parmesan cheese, oregano, green beans

Taken from recipes-plus.com/api/v2.0/recipes/37391 (may not work)