2-3 tablespoons green pesto
2 large tomatoes (or cherry tomatoes)
Preheat the oven to 180C.
Cut off the round sides of the Aubergine and cut two thick, long slices.
Place on a baking tray and spread the pesto out on it. Cut tomatoes in slices and put on top.
Cut the chicken horizontally into two thin pieces and place on top.
Cut the mozzarella into slices and put on top – bake until cheese is melted and brown and check that the chicken is cooked (usually 20-30 minutes).
Printable PDF version: Aubergine Chicken