Chicken Parmigiana Bake

Chicken parmigiana bake for the family

chicken parmigiana bake

Deliciously simple to make

Make a rich tomato sauce base and top it with yummy chicken schnitzels and eggplant.

This is an ideal family meal that’s enjoyed by many Aussies across the lucky country

0:10 Prep 0:30 Cook  4 Servings

Ingredients you will need

  • 1 1/2 tablespoons olive oil
  • 6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 340g jar fire-roasted pepper strips, drained
  • 230g tub diced antipasto chargrilled eggplant, drained (see tip below)
  • 1 1/2 cups tomato pasta sauce
  • 1/3 cup Fountain Spicy Red sauce
  • 1/4 cup fresh basil leaves, torn
  • 100g mozzarella cheese, thinly sliced
  • 1/3 cup fresh breadcrumbs
  • Basil leaves

Method – 4 easy steps

Step 1 – Firstly preheat oven to 220°C/200°C, fan-forced.

Heat 1 tablespoon oil in a large frying pan over medium-high heat.

Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through.

Transfer to a plate.

Step 2 – Heat remaining oil in pan and add onion and garlic.

Cook, stirring occasionally, for 2 minutes or until onion has softened.

Add peppers and eggplant. Cook, stirring, for 1 minute.

Add pasta sauce and Spicy Red sauce.

Bring to the boil. Stir in basil and season with salt and pepper.

Step 3 –  Place half the chicken in a 10 cup-capacity ovenproof dish and pour over half the sauce mixture.

Top with remaining chicken and sauce mixture.

Top with cheese and sprinkle with breadcrumbs.

Step 4 – Bake for 10 to 15 minutes or until top is golden.

Serve the bake topped with basil.

Tip – How to make your own antipasto char grilled egg plant.

Char grilled egg plant

Now just add the chicken schnitzel


You will need 500g of eggplant, thinly sliced into rounds.

  • Layer eggplant and salt in a colander.
  • Set aside for 5 minutes.
  • Rinse under cold water and dry with paper towel.
  • Heat a chargrill over high heat.
  • Cook eggplant, in batches, for 4 to 5 minutes each side or until browned and tender.

Enjoy this delicious Chicken Parmigiana Bake

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