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Chicken with eggplant and tomatoes in the oven

Baked Chicken with Eggplant and Tomatoes

Side dish and main course all in one! Baked chicken with eggplant and tomatoes is essentially a layered casserole. Thanks to all the layers and the mix of ingredients, it comes out fragrant, hearty, and incredibly tasty. The chicken and vegetables soak up each other's juices, and the melted cheese crust ties it all together!

Maria

Recipe author

Chicken with eggplant and tomatoes in the oven

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Composition / ingredients

Servings:

Chicken breast

500

Hard cheese

150

Eggplant

Tomatoes

Garlic (optional)

Parsley (3-4 sprigs)

Mayonnaise

Vegetable oil

Ground black pepper

Salt

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

Cooking method

Step 1:

How do you bake eggplant with chicken? Gather the ingredients for the dish. It's best to use large eggplants — they get layered twice and should fully cover the whole pan.
Step 2:

Wash and dry the eggplants and cut them lengthwise into slabs. Salt the eggplant and let it sit for 20 minutes to draw out the bitterness. Then rinse the slices in cold water and pat them dry with paper towels. Be sure to remove any water droplets, or they'll spatter in the hot oil and you'll be scrubbing grease off the kitchen.
Step 3:

Heat the vegetable oil in a skillet and fry the eggplant slices for 2–3 minutes per side. If you have a grill pan, use it — you'll get nice grill marks.
Step 4:

Cut the chicken breast into thin cutlets. If the pieces are thick, pound the meat with a mallet on both sides.
Step 5:

Wash the tomatoes and cut them into thin rounds.
Step 6:

Grate the cheese on the coarse side of a box grater.
Step 7:

Wash the herbs and chop them finely. Besides parsley, you can use any herbs you like.
Step 8:

Peel and finely chop the garlic. You can leave the garlic out entirely if you prefer.
Step 9:

Grease a baking dish with vegetable oil and lay down some of the eggplant slices. They should completely cover the bottom of the dish.
Step 10:

Lay the chicken on top. Season the meat with salt and pepper.
Step 11:

Cover the chicken with the remaining eggplant.
Step 12:

Arrange the tomato rounds over the eggplant. Season the tomatoes with a little salt and pepper too.
Step 13:

Scatter the chopped garlic and herbs on top.
Step 14:

Drizzle mayonnaise over everything. The easiest way is to use a piping bag or a regular zip-top bag with a corner snipped off.
Step 15:

Sprinkle it all with the grated cheese. Bake the chicken with eggplant and tomatoes in an oven preheated to 350°F (180°C) for 35–40 minutes. The exact time depends on your oven and how thick the chicken layer is. If the cheese browns before the dish is done, cover the pan with foil. Enjoy!

Keep in mind that every oven is different, so the temperature and cooking time may vary from what's given here. For any baked dish to turn out well, take advantage of some helpful tips on how ovens behave!
It's best to make the mayonnaise yourself — it'll taste better and be healthier. See some interesting homemade mayonnaise recipes here. As a dressing you can also use not just mayo but sour cream or plain yogurt. Use them on their own or mix with mayo in any ratio you like — that will cut the calorie count of the dish.
Any cheese works for this dish — hard, semi-hard, or a soft one like mozzarella. Just make sure it's good quality, tastes good, has no milk-fat substitutes, and melts well.