Preparation is very simple. Chicken is not cooked after just 20 mins of cooking, I added another 15 and put a tinfoil over it. Other than the time its pretty good!

I cooked this in a convection oven and had to reduce the cooking time by 4 minutes, so timing probably depends on the type of oven you have and how thickly you cut the eggplant. I didn't have bread crumbs, so used my standby for breading: ground almonds with some seasoning salt. This works well for these kinds of dishes because the almonds never get soggy. I also thought that the tomato sauce would lack punch, so substituted a peppery barbecue sauce I had on hand. Obviously this isn't true to Italian cooking, but hey, on a snowy winter night one does what one can to simulate summer.

I doubled the tomato sauce amount and added mushrooms. Was yummy!