Put it to the people and we bet this parmigiana bake will earn you a solid thumbs-up. Firstly, it's cooked in one pot, so already you're winning. But it also simmers down to sweetness with an eggplant and cherry tomato sauce that gets baked with chicken and topped with a cheesy crumb for a crowd-pleasing performance.
Preheat oven to 200°C fan-forced. Cut eggplant into 2cm pieces. Heat 20ml (1 tablespoon) oil in a frypan over medium-high heat. Add eggplant and ¼ teaspoon salt flakes and cook, stirring occasionally, for 5–6 minutes or until caramelised. While eggplant is cooking, continue with step 2.
Peel and slice eschalot. Peel and crush garlic. Halve chicken horizontally to yield 2 thinner pieces.
Place panko breadcrumbs, 1 teaspoon Italian kitchen herbs, remaining oil, mozzarella and a sprinkle of salt and pepper in a bowl and mix to combine.
Add eschalot, garlic and remaining Italian kitchen herbs to eggplant. Continue to cook, stirring occasionally, for 2–3 minutes or until eschalot has softened.
Add tomatoes and 60ml (¼ cup) water to eggplant and stir to combine. Bring to a simmer and remove from heat. Stir through parmesan and add chicken. Sprinkle with crumb and bake for 20 minutes or until chicken is cooked through and crumb is golden.
Place rocket leaves in a bowl with your favourite dressing and toss to combine. Serve parmigiana with salad.