Chicken Roasted on Eggplant and Tomato

This Donna Hay recipe has to be one of the quickest, easiest and tastiest meals I have made recently. It simply consists of stacking the ingredients and baking them in the oven. I served it with mashed potato and steamed carrots.

Chicken Roasted on Eggplant and Tomatoes

1 eggplant thickly sliced

3 roma tomatoes sliced

1 tblspn oregano leaves

sea salt and cracked pepper

4 chicken breast fillets

1/2 cup grated parmesan

1/2 cup mozzarella

1. Preheat oven to 180C and line a baking tray with baking paper.

2. Place the eggplant slices on the tray and top with the tomatoes, oregano, salt and pepper.

3. Place a chicken breast on each stack and then scatter both cheeses on top.

4. Bake for 20 minutes or until the chicken is cooked and cheese is golden.

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