Pound chicken breasts flat to an even thickness with a meat mallet or rolling pin. Make sure you put the chicken between two pieces of plastic wrap so you don’t end up with a huge mess.

Mix crushed pork rinds with garlic powder and season with salt and pepper. Dip chicken in egg and then in pork rinds to coat. Place on a lined and oiled baking tray and spray with olive oil. Bake for 20-30 minutes turning halfway through until golden.

Meanwhile fry eggplant in olive oil in a frying pan over medium heat. The eggplant will soak up the olive oil so keep adding more in as needed. Fry until golden and coloured on both sides and set aside.

Take out tray of chicken and top breasts with a layer of Homemade Passata, a layer of eggplant slices and then top with cheese. Place back in oven for 5-10 minutes until cheese is melted to your liking.