Baked Chicken with Eggplant, Tomatoes, and Cheesy Crust

Both a side dish and a main dish in one! Chicken with eggplant and tomatoes in the oven is essentially a casserole. Thanks to the abundance of layers and various ingredients, it turns out aromatic, satisfying and incredibly tasty. The chicken and vegetables soak up each otherʼs juices, and the cheesy crust completes the overall flavor!
cook time: 1h 20 min
Ava Prescott
Baked Chicken with Eggplant, Tomatoes, and Cheesy Crust

Nutrition Facts (per serving)

141
Calories
9g
Fat
3g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Garlic (optional) 2 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Hard cheese 150 g
Parsley (3-4 branches) 10 g
Vegetable oil 2 tbsp
Mayonnaise 2 tbsp
Eggplant 2 pc
Chicken fillet 500 g

Recipe instructions

Step 1

Step 1
How to bake eggplant with chicken? Prepare the necessary ingredients for the dish. It is better to take large eggplants; they are laid out in two layers and should completely cover the entire perimeter.

Step 2

Step 2
Wash the eggplants, dry them and cut them lengthwise into slices. Salt the eggplants and leave for 20 minutes to remove the bitterness. Then rinse the vegetables in cold water and dry with napkins. Droplets of water must be removed, otherwise they will shoot out on a hot frying pan and you will have to wash the kitchen of grease.

Step 3

Step 3
Heat vegetable oil in a frying pan and fry the eggplant slices for 2-3 minutes on both sides. If you have a grill pan, fry the eggplants on it — you will get a beautiful pattern.

Step 4

Step 4
Cut the chicken fillet into thin slices. If the pieces are thick, it is better to beat the meat with a hammer on both sides.

Step 5

Step 5
Wash the tomato and cut into thin slices.

Step 6

Step 6
Grate the cheese on a coarse grater.

Step 7

Step 7
Wash the greens and chop finely. In addition to parsley, you can use any other herbs to taste.

Step 8

Step 8
Peel the garlic and chop finely. If you wish, you can omit the garlic at all.

Step 9

Step 9
Place some of the eggplant slices in a baking dish greased with vegetable oil. They should completely cover the entire bottom of the mold.

Step 10

Step 10
Place chicken fillet on top. Salt and pepper the meat.

Step 11

Step 11
Place the remaining eggplants on top of the chicken.

Step 12

Step 12
Place tomato slices on the eggplants. Lightly salt and pepper the tomatoes too.

Step 13

Step 13
Distribute chopped garlic and herbs on top.

Step 14

Step 14
Pour mayonnaise over everything. The easiest way to do this is to use a pastry bag or a regular plastic bag with the tip cut off.

Step 15

Step 15
Sprinkle everything with grated cheese. Place the chicken with eggplants and tomatoes in an oven preheated to 180°C for 35-40 minutes. The exact time depends on the features of your oven, as well as the thickness of the layer of chicken fillet. If the cheese has browned and the dish is not ready yet, cover the pan with foil. Bon appetit!

Additional rubrics

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