Baked red curry chicken and eggplant sandwich

Ingredients

1	Chicken breast (Main)
1 Tbsp	Red curry paste
½ cup	Coconut cream
1 Tbsp	Lemon juice
1 tsp	Salt
1 Tbsp	Olive oil
4 slices	Eggplants, (sliced thick) (Main)
1	Ciabatta bread (Main)
2 leaves	Lettuce
1 handful	Fresh coriander

Directions

1. Preheat oven to 200C. Lay the chicken in a dish.
2. Mix together the curry, coconut cream, lemon and salt then spoon over the chicken. Bake for 15 minutes.
3. Heat the olive oil and fry the eggplant slices on each side for 3 minutes or until soft and golden.
4. Butter the bread then lay the lettuce, slices of chicken and eggplant.
5. Drizzle with curry sauce and scatter with coriander leaves.