Preparation: 20 mins
Cooking: 25 mins
Olive oil, for pan-frying
350g eggplant, cut into 1/2cm thick slices
700g chicken tenderloins, trimmed
1 small red onion, finely chopped
2 garlic cloves, crushed250g cherry tomatoes, halved
210g tub bocconcini cheese, drained and torn in half
Basil leaves and char-grilled bread, to serve
Step 1: Preheat oven to 200°C/180°C fan-forced. Heat about 1/2cm oil in a large frying pan over medium heat. Cook eggplant, in 2 batches (add extra oil between batches if necessary), for 2-3 minutes until tender. Drain on paper towel. Set aside.
Step 2: Heat 1 tbs oil in the frying pan. Add chicken and cook over medium-high heat for 2-3 minutes on each side until golden and almost cooked through. Transfer to a plate. Set aside.
Step 3: Add onion and garlic to the pan and cook, stirring often, over medium-high heat for 3-4 minutes until softened. Add tomatoes and cook, stirring occasionally, for 2-3 minutes until softening. Set aside.
Step 4: Arrange chicken in the base of a greased shallow 6-cup baking dish. Top with eggplant then the tomato mixture. Sprinkle with bocconcini. Bake for 12-15 minutes until cheese melts. Sprinkle with basil. Serve with char-grilled bread. Team with a crunchy green salad if liked.