Baked Chicken Breasts with Eggplant

Cooking method

1. Step 1:

   

   How do you make baked chicken breasts with eggplant in tomato sauce with mozzarella? First, gather your ingredients. It's best to start with the sauce. You can swap the tomato paste for ketchup, and use any vegetable oil suitable for frying. If your Italian seasoning blend already contains salt, add extra salt to the sauce cautiously so it doesn't end up too salty.

2. Step 2:

   

   Peel the tomatoes and cut the flesh into small cubes. A quick way to peel them: score a shallow X on each and drop them into boiling water for 1-2 minutes — the skin will slip off easily.

3. Step 3:

   

   Peel the onion and cut it into small cubes. Use whatever size onion you like.

4. Step 4:

   

   Finely chop the garlic.

5. Step 5:

   

   Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until translucent.

6. Step 6:

   

   Add the tomatoes, garlic, and seasoning, and stir.

7. Step 7:

   

   Add the tomato paste, stir, and simmer gently for 7-10 minutes.

8. Step 8:

   

   Blend the softened vegetables into a smooth purée, or press them through a sieve. An immersion or countertop blender both work.

9. Step 9:

   

   Now prep the rest of the ingredients. Depending on the size of the breasts, use 3 or 4. Skinless, boneless breast fillets are best for this dish. Any vegetable oil works — I'm using olive oil.

10. Step 10:

    

    Rinse and pat the chicken dry. Season with salt and pepper and brush with vegetable oil.

11. Step 11:

    

    Slice the mozzarella or grate it on the coarse side of a grater. I'm using fresh mozzarella in brine, but low-moisture pizza mozzarella works too. You can swap it for any cheese that melts well.

12. Step 12:

    

    Wash the eggplant and slice into rounds about 1/4 inch (5-7 mm) thick. If needed, salt the slices to draw out any bitterness and let them sit 5-7 minutes, then rinse and pat dry.

13. Step 13:

    

    Cook the eggplant rounds on a dry grill pan on both sides until you get nice grill marks.

14. Step 14:

    

    Then sear the chicken fillets on both sides until they pick up the same grill marks.

15. Step 15:

    

    Arrange the grilled eggplant rounds in a baking dish and spoon some of the tomato sauce over them.

16. Step 16:

    

    Lay the seared chicken breasts on top.

17. Step 17:

    

    Pour the rest of the sauce over the top. Pick a dish large enough to hold everything without the sauce bubbling over — and either way, I'd set a piece of foil or parchment under it to catch drips.

18. Step 18:

    

    Scatter the mozzarella over the top. Bake in a preheated 350°F (180°C) oven for 20-25 minutes, until the cheese is melted. Enjoy!