Cooking: Chicken and veggies

Menu:

Crunchy Garlic Chicken
(from Jamie's Food Revolution by Jamie Oliver)
Tomato and Aubergine Gratin
(from Best Ever Three and Four Ingredient Cookbook)

We were in a rush so there were many substitutions and I skipped some steps.

Crunchy Garlic Chicken
The recipe said to put crackers, butter, garlic, parsley sprigs, lemon zest and salt and pepper in a food processor. I am not even sure if my parents own a food processor. If we do, it's probably in the garage somewhere. I didn't have time to look for it. I put all those ingredients in a ziploc bag. I mixed everything up and crunched it with my hands. I should've cut the parsley smaller. The food processor would've grinded the crackers and parsley to much smaller pieces.

Another step told me to bash the chicken a few times. I think to flatten it out a bit. I didn't have time to do that either. The pieces of chicken I bought were a bit smaller than the regular chicken breast.

I had to cover the chicken pieces in flour, then dip it in egg. Then dip it in the cracker / parsley mixture. It is supposed to be nicely covered because of the finely grounded crackers. It became a kinda chunky. I put it in the oven and cooked it for about 20 minutes.

Tomato and Aubergine Gratin
Of course I forgot that this recipe makes 4 servings. Aubergines are also known as eggplants. I cut off the ends. I then cut it into smaller pieces. I cut them into slices then in half. I put them in the oven to cook for about 20 mins. I was supposed to brush on olive oil before I put them in the over. I was in such a rush that I forgot to put the olive oil before putting it in the oven. Once I remembered about the olive oil, I opened the oven and brushed the olive oil on the eggplants.

It was time to cut the tomatoes. Tomatoes were a bit expensive at Superstore so I didn't buy that many. The recipe calls for 400g/ 14 oz of sliced tomatoes. I have no idea how much is 400 g or 14 oz of tomatoes. I just decided to use 3 tomatoes. The recipe says to toss the cooked eggplants and tomatoes in a bowl with some seasoning. I skipped this step. I used a glass baking pan. I put a layer of sliced tomatoes. I used some dried herbs as my seasoning. I then put the eggplants on top of the tomatoes.

The recipe calls for 1/2 a cup of freshly grated Parmesan cheese. I thought 1/2 a cup was a bit too much. I just sprinkled the Parmesan cheese on top until it looked like it was covered. I didn't want a thick layer of cheese.

Back in the oven it goes for another 20 minutes until the cheese is browned.