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Adapted from “The Instant Cook,” by Donna Hay (Fourth Estate). Serves 4.
Ingredients
1 medium eggplant, thickly sliced
3 Roma tomatoes, sliced
1 tablespoon oregano leaves
Sea salt and cracked black pepper
4 chicken breast fillets
1/2 cup grated parmesan or romano or other hard, salty cheese
1/2 cup grated mozzarella cheese
Directions
Preheat the oven to 350 degrees. Line a baking tray with parchment paper. Place the eggplant slices on the tray and top with the tomatoes, oregano, salt and pepper. Top each pile with a chicken breast and sprinkle with the cheeses. Bake for 20 minutes or until the cheese is golden and the chicken cooked through.
