Sabahan-style Parmigiana

Ingredients

In the Sabahan-style Parmigiana, we incorporate local Sabahan spices and ingredients to infuse the dish with the flavors of the region. Additionally, we use grilled eggplant instead of the traditional fried eggplant to add a smoky element to the dish. The chicken is also added to provide a heartier protein component, making it a complete meal on its own. We alse have the original recipe for Parmigiana (Campania), so you can check it out.

• 2 large eggplants, sliced lengthwise (500g) 2 large eggplants, sliced lengthwise (500g)
• 2 boneless, skinless chicken breasts, grilled and shredded (300g) 2 boneless, skinless chicken breasts, grilled and shredded (300g)
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 teaspoon Sabahan spice blend 1 teaspoon Sabahan spice blend
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for grilling Olive oil, for grilling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Brush the eggplant slices with olive oil and season with salt and pepper.
3. 3.
   Grill the eggplant slices for 2-3 minutes on each side until they are tender and have grill marks. Set aside.
4. 4.
   In a saucepan, heat the tomato sauce over medium heat. Add the Sabahan spice blend and season with salt and pepper to taste. Simmer for 10 minutes.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a baking dish, spread a layer of tomato sauce on the bottom.
7. 7.
   Arrange a layer of grilled eggplant slices on top of the sauce.
8. 8.
   Add a layer of shredded chicken on top of the eggplant.
9. 9.
   Sprinkle a generous amount of grated cheddar and mozzarella cheese over the chicken.
10. 10.
    Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
11. 11.
    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
12. 12.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplant — Grilling the eggplant adds a smoky flavor to the dish. Make sure to slice the eggplant evenly to ensure even cooking.
• Sabahan spice blend — If you can't find a pre-made Sabahan spice blend, you can make your own by combining equal parts turmeric, ginger, garlic powder, and chili powder.

Tips & Tricks

• To make the dish spicier, add some chopped bird's eye chili to the tomato sauce.
• For a vegetarian version, omit the chicken and add grilled mushrooms or zucchini instead.
• Serve the Parmigiana with a side of steamed rice or garlic bread for a complete meal.
• Experiment with different types of cheese, such as gouda or provolone, for a unique flavor twist.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Sabahan-style Parmigiana is best served hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and freshness. Serve it as a main course with a side of steamed rice or garlic bread.

Presentation advice

To present the Sabahan-style Parmigiana, carefully layer the grilled eggplant, chicken, and cheese, ensuring each layer is visible. Top it off with a sprinkle of fresh basil leaves for an attractive finishing touch. Serve it in individual baking dishes or on a large platter for sharing.