Eggplant and chicken breast casserole
Description
The recipe won't take much time. After this casserole, no one will be left hungry, that's for sure, just as certain as the fact that all plates will be left empty. Eggplant casserole with chicken breast is a very unusual and original dish. It has everything you need for a healthy and delicious lunch: tender chicken baked between two layers of eggplant, juicy tomatoes that soak through the entire dish, and of course, a golden cheesy crust that completes the flavor. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Rinse the vegetables in cold water.
- 2
Step 2
Cut the eggplants lengthwise into thin slices.
- 3
Step 3
Slice the chicken breast into thin pieces, and you can lightly pound them, first seasoning with salt and pepper.
- 4
Step 4
Fry the eggplants in vegetable oil until golden brown.
- 5
Step 5
Place the fried eggplants on the bottom of the baking dish, then sprinkle with chopped parsley, dill, or green onion. You can also squeeze in a clove of garlic.
- 6
Step 6
Place the chicken breast on top; there's no need to fry it, as it will cook directly in the oven.
- 7
Step 7
Next, layer the fried eggplants again and sprinkle with herbs.
- 8
Step 8
Slice the tomatoes thinly and place them on top of the eggplants. Put the dish in the oven (at 180 degrees) and bake for 25 minutes.
- 9
Step 9
After that, remove the dish from the oven, generously sprinkle it with cheese grated on a coarse grater, and return it to the oven for another 15 minutes.
- 10
Step 10
Once the cheese has melted well and slightly browned, remove the dish from the oven. Let it cool slightly and serve.
- 11
Step 11
Serve at the table.