Chicken with eggplant and tomatoes in the oven

Both side dish and main course in one! Chicken with eggplant and tomatoes in the oven is, in fact, a casserole. Thanks to the abundance of layers and various ingredients, it turns out fragrant, satisfying and incredibly tasty. Chicken and vegetables are soaked with juice from each other, and the cheese crust completes the overall taste!

Maria

The author of the recipe

Chicken with eggplant and tomatoes in the oven

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Composition / ingredients

servings:

Chicken fillet

500

Hard cheese

150

Eggplant

Tomatoes

Garlic (optional)

Parsley (3-4 twigs)

Mayonnaise

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 38 % 9 g

Carbohydrates 13 % 3 g

139 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to bake eggplant with chicken? Prepare the necessary ingredients for the dish. Eggplants are better to take large ones, they are laid out in two layers and should completely cover the entire perimeter.
Step 2:
Wash the eggplants, dry them and cut them lengthwise into plates. Add salt to the eggplants and leave for 20 minutes to beat off the bitterness. Then rinse the vegetables in cold water and dry with napkins. Water droplets must be removed, otherwise they will shoot on a hot frying pan and you will have to wash the kitchen from fat.
Step 3:
Heat the vegetable oil in a frying pan and fry the eggplant plates for 2-3 minutes on both sides. If you have a grill pan, fry eggplants on it - you will get a beautiful drawing.
Step 4:
Cut the chicken fillet into thin slices. If the pieces are thick, it is better to beat off the meat with a hammer on both sides.
Step 5:
Wash the tomato and cut into thin slices.
Step 6:
Grate the cheese on a coarse grater.
Step 7:
Wash the greens and chop them finely. In addition to parsley, you can use any other greens to taste.
Step 8:
Peel and finely chop the garlic. If desired, you can not add garlic at all.
Step 9:
In a greased baking dish with vegetable oil, put part of the eggplant plates. They should completely cover the entire bottom of the mold.
Step 10:
Lay the chicken fillet on top. Season the meat with salt and pepper.
Step 11:
Put the remaining eggplants on the chicken.
Step 12:
Place the tomato slices on the eggplant. Add a little salt and pepper to the tomatoes, too.
Step 13:
Spread the chopped garlic and herbs on top.
Step 14:
Pour mayonnaise over everything. It is most convenient to do this with a pastry bag or a regular cellophane bag, which has the tip cut off.
Step 15:
Sprinkle everything with grated cheese. Put the chicken with eggplant and tomatoes in a preheated 180 ° C oven for 35-40 minutes. The exact time depends on the characteristics of your oven, as well as on the thickness of the chicken fillet layer. If the cheese is browned and the dish is not ready yet, cover the mold with foil. Enjoy your meal!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.