Step 1

Place the flour and breadcrumbs on separate plates. Season flour with salt and pepper. Whisk egg, milk and garlic in a shallow bowl. Dip chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumbs to coat. Transfer to a plate.

Step 2

Brush the eggplant with 2 tablespoons of oil. Season with salt and pepper. Heat a frying pan over a medium heat. Cook eggplant for 2 minutes each side or until golden. Transfer to a plate. Heat remaining oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a baking tray.

Step 3

Preheat grill on high. Top chicken with eggplant, tomato, basil and cheddar. Cook under grill for 5 minutes or until cheddar melts. Serve with salad leaves.