Eggplant And Chicken Casserole

• 2 aubergines thickly sliced
• 8 tablespoons olive oil
• 4 chicken breasts sliced horizontally
• 1 onion diced
• 2 garlic cloves crushed
• 3 tablespoons tomato puree
• 2 cans chopped tomatoes 400g each
• 1 pinch caster sugar
• 2 1/4 cups white bread day-old
• 6 3/8 tablespoons Parmesan grated
• 1 1/8 cups mozzarella grated

1. Preheat the oven to 425u0b0F. Arrange the eggplant slices in a baking dish then sprinkle with salt and 1 tbsp oil. Toss gently to coat. Bake for 25-30 mins until soft and golden.
2. Decrease the oven to400u0b0F. Using a meat mallet, gently flatten the chicken breasts between 2 sheets of plastic wrap. Heat 2 tbsp oil in a frying pan and fry the chicken over a high heat for 2 mins on each side. Season and remove from the pan. Add the onion and garlic to the pan and saute for 3-4 mins. Stir in the tomato puree, followed by the chopped tomatoes and sugar. Season and simmer for 10 mins, stirring occasionally.
3. Spread the sauce over the eggplant and lay the chicken on top. Place the Parmesan and bread in a food processor and blend into fine crumbs. Season the breadcrumbs then mix in the mozzarella. Sprinkle over the chicken. Bake for 25 mins until the topping is golden brown. Serve.

olive oil, chicken breasts, onion, garlic, tomato puruee, caster sugar, white bread, parmesan grated, mozzarella grated

Taken from www.yummly.com/recipe/Eggplant-and-Chicken-Casserole-1412337 (may not work)