1 Heat 2 tblsps of the oil in a large frying pan. Add eggplant. Cook for about 3 minutes on each side, or until golden. Remove.
2 Heat remaining oil in same pan. Add chicken. Cook for 3 minutes on each side, or until browned. Transfer to an oven tray.
3 Cook wedges in oven according to packet directions.
4 Spread 2 tblsps of sauce over each chicken fillet. Top with eggplant, avocado and cheese.5 Cook in a hot oven (200C) for about 15 minutes, or until cooked through. Serve chicken with potato wedges and salad leaves.
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