|Lucy's Last Meal of Freedom|
|Preparing the Melanzane|
Baked Chicken with Parmigiana Melanzane
For the chicken:
Chicken thighs, skin on
Lemon, cut in to wedges
Sprigs of fresh rosemary
8 - 12 cloves of garlic, peeled and lightly crushed
For the Parmigiana Melanzane:
4 Aubergines, slices in into disc's approx 1cm thick
Olive Oil (Lots of it)!
1 litre Passata
2 small onions, finely chopped
4 cloves garlic, peeled and finely chopped
Oregano (Dried is fine)
250g fresh mozzarella, chopped into little cubes
150g freshly grated Parmesan
For the chicken: lie the chicken out on baking dishes. pat down a bit of butter on to the skin of the chicken and rub in slightly. Season. Tuck the lemon wedges, rosemary and garlic in amongst the thighs. Drizzle it all with olive oil. Bake in preheated oven for approximately 50mins-1hr at about 200°C, until the juices run clear.
Serve the chicken alongside the Melanzane and a crisp green salad with a jam jar of your favourite homemade salad dressing. Belissima!