Chicken with eggplants in the oven
Description
First, prepare all the ingredients: pound the chicken fillet, wash and chop the vegetables. Then layer everything in a baking dish and place it in the oven. Let the finished casserole with chicken and eggplants rest in the dish for 15 minutes before serving. Simple, quick, and very delicious.
Instructions
- 1
Step 1
Wash the eggplants and slice them into rounds. Salt them and let sit for about 30 minutes, then drain off the released liquid. After that, fry the eggplants for 1 minute on each side.
- 2
Step 2
Cut the chicken fillet into several pieces, cover with plastic wrap, and pound with a kitchen mallet. Season both sides with salt and pepper to taste.
- 3
Step 3
Slice the tomatoes into thin rings.
- 4
Step 4
Finely chop the garlic and parsley, and grate the cheese on a coarse grater.
- 5
Step 5
Grease the baking dish with vegetable oil. Then layer the ingredients. The first layer is eggplants.
- 6
Step 6
Second layer – cutlets, then again eggplants.
- 7
Step 7
Then add the tomatoes, followed by the herbs and garlic on top. Finish with a mayonnaise drizzle in a crisscross pattern.
- 8
Step 8
And the final touch – sprinkle everything with grated cheese on top. Preheat the oven to 180 degrees and bake for 25 minutes.