• Lay the sliced eggplants on a tray
  • Season with sea salt & set aside for 10 minutes
  • Melt some butter in a frypan on high heat
  • Pan fry the chicken
  • Season with sea salt
  • Season with onion powder
  • Flip & cook on both sides
  • Remove & set aside
  • Pat dry the eggplant slices with a paper towel
  • Add some olive oil in the same frypan on high heat
  • Fry the eggplant slices on both sides
  • Remove & set aside
  • ​Preheat oven 450F or 225C
  • Place some spaghetti sauce in an oven baking dish
  • ​Place the chicken fillets in the dish
  • ​​Place some sauce on top of the chicken fillets
  • ​Place the eggplant slices on top of the chicken fillets
  • ​Place the provolone cheese slices on top of the eggplant slices
  • ​Add the spring onions on top
  • ​Bake in the oven for 20-25 minutes

Directions

Chicken Fillets
Spaghetti Sauce/Marinara Sauce
Provolone Cheese
Small Eggplant (sliced)
3 tablespoons Butter
Spring Onions (sliced)
Light Olive Oil
Onion Powder
Sea Salt to season

Assyrian Dishes © ALL RIGHTS RESERVED. 

Chicken & Eggplant Dish

Ingredients