Method:
1 Preheat oven 200°C fan forced.
2 Heat oil in a frying pan over medium-high heat. Add onion, garlic and eggplant and cook for 4-5 minutes or until eggplant softens a little.  Add tomato passata and basil and cook for 5 minutes or until thickened.  Remove from heat, season with salt and pepper.
3 Heat oil to the frying pan over medium heat, cook bread for 2-3 minutes stirring, or until crisp.  Scatter toasted bread over the eggplant mixture with the cheese. Transfer to the oven and cook 5 minutes until cheese melts. Wipe the pan clean.
4 Heat plenty oil in the frying pan over medium-high heat, add chicken and bay leaves and cook for 2-3 minutes each side or until chicken is cooked through.  Arrange the chicken on serving plate, spoon over a little of bay flavoured oil and serve with a large spoonful of eggplant parmigiana.