Chicken escalopes with aubergine and tomato sauce

1. Cut each chicken breast carefully from the plump side and open out like a book. Place each open breast between two sheets of clingfilm and bat out. Dip escalopes into beaten egg, then in the breadcrumbs mixed with Parmesan cheese. Chill.
2. Heat oil in a large frying pan, add the aubergine and cook until golden brown for 5 to 6 minutes or until soft and golden.
3. Add tomatoes and purée to the aubergine. Cook for 15 minutes until reduced, season and stir in the basil.
4. In another large frying pan, heat 60 ml oil and fry the escalopes for 6 minutes on each side until golden brown. Serve with aubergine sauce and tagliatelle.