Step 1 Preheat oven to 180°C. Spray a 2-litre 30cm x 22cm ovenproof baking dish with cooking oil. Steam or microwave eggplant slices for 2 minutes, or until tender, then set aside.
Step 2 Spray a large frying pan with cooking oil; set over high heat. Add chicken slices and cook for 2–3 minutes per side, or until golden. Sprinkle chicken with lemon juice and dried oregano. Transfer chicken to baking dish, interspersing with eggplant slices.
Step 3 Combine passata with tomato and vinegar. Spoon mixture over chicken and eggplant; sprinkle with cheese and breadcrumbs. Bake for 30 minutes, or until cheese melts and turns golden.
Step 4 Meanwhile, combine garlic and fresh herbs in a small bowl. Spray sourdough with cooking oil, then grill until marked with lines, or toast under a hot grill. Top toast with herb and garlic mixture.
Step 5 Serve parmigiana with toast and salad greens.