30 Min
very easy
4 People
Rating starstarstarstarstar
Chicken parmi sub with melanzane - A healthy version of the pub favourite, chicken tenderloins covered in tomato sugo and melted parmesan cheese. Topped with fresh salsa and served with crumbed eggplant rounds.
1.Set oven to 200°C. Whisk egg with 2 tbsp water in a shallow bowl. Combine almond meal with 1 tsp dried oregano, salt and pepper on a plate. Slice eggplant into 1cm rounds (slice larger ones in half).

2. Dip eggplant into egg wash, coat in almond meal and place on a lined baking tray. Roast for 25 minutes (turning once halfway), or until golden.

3. Dice cucumber, tomato and avocado. Slice basil leaves. Toss in a bowl with 1/2 tbsp red wine vinegar and 1 tbsp olive oil.

4. Season chicken with 1 tsp dried oregano, salt and pepper. Heat a frypan over medium-high heat with 1 tbsp oil. Cook chicken for 4-5 minutes on each side, or until golden. Remove pan from heat.

5. Slice baguettes halfway down and open out (see notes). Fill with chicken and spoon over tomato sugo. Grate over parmesan cheese and place on a tray. Bake for 5 minutes, or until golden.

6. Top toasted baguettes with salsa and serve with eggplant rounds. Serve any leftover sugo with the eggplant.

Slice the baguettes lengthways on top of the bun, keeping the bottom intact so it can sit upright.

If you only have one tray, remove eggplant rounds and use that tray for the sub. Otherwise you can toast the subs while the eggplant is cooking.

Gluten free option - replace with gluten free rolls
egg 1
dried oregano 1tsp

almond meal 70g
eggplant 1

lebanese cucumber 1
roma tomato 1
avocado 1
basil 1 packet
red wine vinegar 1tbsp

chicken tenderloins 600g
sub rolls 4

Tomato sugo 1 jar
parmesan cheese 40g

From your pantry: oil, salt & pepper