Eggplant, tomato and chicken casserole. Chicken casserole with eggplant in the oven

The simplest eggplant casserole with chicken fillet, tomatoes and cheese. A primitive, light and appetizing dish for every day. Low-calorie casserole for those on a diet.

Ingredients:

Chicken breast (fillet) - 4 pcs.
Eggplants - 2-3 pcs.
Tomatoes - 3-4 pcs.
Cheese - 150 g
Garlic - 1 clove
Dill greens
Vegetable oil for frying
Salt, red and black pepper to taste

Preparation:

1. Wash the eggplants, cut off the stems and dry. Cut them lengthwise into thin strips, put them in a bowl, add salt and leave for 20-30 minutes. Drain the resulting juice from the eggplant. Wash the chicken breast, dry it well and cut each into 4 parts. Place the chicken pieces in a bag (or between two layers of cling film) and beat them. Lightly salt and pepper the chops.

2. Wash the tomatoes, dry them, cut out the stem and cut into rings. Peel the garlic and finely chop. Wash the greens, dry and chop. Grate the cheese. Heat a little vegetable oil in a frying pan, lay out the eggplant strips and fry for 2-3 minutes on each side. Place the eggplants on a paper towel to remove excess fat.

3. Grease a baking dish with oil and place a layer of eggplants slightly overlapping each other. Place chopped chicken fillet on top. Then again eggplant and again chicken. Then place the tomato slices. Lightly salt and pepper the tomatoes and sprinkle with chopped garlic and herbs. Sprinkle cheese on top.

4. Place the pan in an oven preheated to 180°C and bake for 20-25 minutes. Remove the pan with the casserole from the oven, let stand for 10 minutes and serve.

There are many delicious ideas on how to easily prepare and beautifully serve meat and vegetables, but not everything is received with a bang by our favorite whims. An easy-to-prepare and very healthy homemade casserole with eggplant and chicken with cheese will certainly appeal to even those who don’t really like the gifts of the garden beds. The juicy pulp of tomatoes combined with the tenderness of poultry meat, complemented by a golden-brown crust of mozzarella or gouda with your favorite spices, will whet anyone’s appetite!

Of course, someone prefers not to mix many foods in one plate and chooses separate meals, but casseroles are a great way to “disguise” healthy foods that your dear child stubbornly refuses to eat.

In addition, by putting together vegetables, meat, cheese and seasoning everything with spices, we get a hearty dish that will be ready just in time for breakfast or dinner. You can take it with you to a family picnic or to work as a lunch snack.

This treat is an ideal option for those who chronically do not have enough time to cook, and feed their family fast food.

Classic recipe for chicken casserole with eggplant and cheese

Ingredients

- about 400 g + -
Eggplants - 2 pcs. + -
- 2 pcs. + -
— 150 g + -
- 1 bunch + -
- 2 pcs. + -
- 2-3 tbsp. + -
- 1/3 tsp. + -
- taste + -

How to make a chicken and eggplant casserole with cheese

Preparing this dish from vegetables and chicken fillet is as easy as shelling pears, so even the most novice cook can cope with this task. The appearance of the appetizer will be so festive and elegant that it can be served at the banquet table.

Another undoubted advantage of the treat is its accessibility, because vegetables can be used not only fresh, but also frozen.

First, wash all the products and dry them slightly - we don’t need excess moisture in the casserole at all.
Now we start slicing: we cut the tomatoes into circles, up to 5 mm thick, the chicken - in half along the grain, and the blue ones - into longitudinal slices no thicker than 0.5 cm.
Add some salt to the meat, season with pepper and set aside for a while.
After removing the husks from the garlic, we pass it through a hand press. Mix the resulting aromatic paste with half of the prepared butter.
Armed with a culinary silicone brush, coat the eggplant “tongues” on both sides with aromatic oil, then place them on the bottom of a well-heated frying pan with a thick bottom.
Fry, or rather dry, them without oil until lightly browned and immediately put in a greased form, then sprinkle with half of finely chopped dill.
Place the fillet pieces tightly on top, cover them with slices of tomatoes, overlapping the vegetables, and add a little more dill.
The last layer is cheese crumbles.
Next, all that remains is to place the mold in the oven, preheated to the optimal 190 degrees, and hold it behind the closed door for about 40 minutes until the ingredients soften.

It is best to serve the treat warm, when the cheese is still stretchy, and vegetables and meat, brought to the maximum degree of tenderness, exude an incredibly appetizing aroma.

Dietary recipe for chicken and eggplant casserole

This version of a universal treat will come to the table on diet days, when every calorie counts. We won’t fry the ingredients, but thanks to marinating the chicken in soy sauce, the dish won’t turn out bland in the end.

The blue ones, if desired, can be safely replaced with zucchini. Grease the pan with butter or olive oil - it definitely won’t spoil the taste.

Ingredients

Poultry fillet – 500 g;
Small eggplant fruits - 2 pcs.;
Juicy tomatoes – 2 vegetables;
Cheese of any hard variety – 200 g;
Classic soy sauce - 3 tbsp;
Butter (for lubrication) – 30 g;
Set of spices for chicken – 1 pinch;
Salt - to taste;
Cilantro or dill - 1 bunch.

How to bake a diet chicken casserole with eggplant

After washing the meat, cut it with a sharp knife into small pieces, up to 1 cm thick, across the grain.
Place the chicken slices in a deep container, pour in soy sauce and season, if desired, with your favorite chicken spices.
While the meat is marinating, let's start with the vegetables. We cut tomatoes and blue ones into circles, up to 5 mm thick.

The sliced eggplant must be salted, placed in a deep bowl and allowed to stand for a while so that the bitterness goes away along with the liquid.

Having greased the mold, we place pieces of chicken tightly on the bottom, and salted mugs of blue ones on them, draining off any liquid that has come out before doing this.
After chopping the cheese on a coarse grater, cover a layer of eggplant circles with half of the resulting shavings, place the sliced tomatoes on top, add salt to them and send the pan to the oven. By that time it should already be warmed up to 180 o C.

The total cooking time for your favorite chicken casserole with eggplant in the oven is 50 minutes.

20 minutes before readiness, open the door, take out the pan and sprinkle the dried tomatoes with the rest of the cheese shavings.

Having taken out the finished dish, let it cool slightly, cut into portions and serve, sprinkled with fresh herbs.

Original casserole of eggplant, tomatoes and chicken

Ingredients

Poultry meat – 0.5 kg;
Medium-sized tomatoes – 3 pcs.;
Large eggplant – 1 fruit;
Potatoes – 3 medium tubers;
Onion – 1 pc.;
Hard cheese – 150 g;
Odorless vegetable oil – 2 tbsp;
Butter – 20 g;
Salt – 1/3 tsp;
Black pepper (ground) - to taste.

Step-by-step recipe for casserole with chicken and eggplant in the oven

Cut the chicken into large cubes and brown it in oil, adding salt and pepper.
Add vegetables cut into cubes there. Keep on low heat until softened.
We wash the potatoes and set them to boil in their skins. When cooked, peel and cut into circles about 5 mm thick.
Grease the mold with butter, put a mixture of chicken and vegetables on the bottom, and potato slices on top, laying them overlapping.
Sprinkling grated cheese on top, place the almost finished casserole of eggplant and chicken fillet with vegetables in a heated oven for about 20-30 minutes, so that the chicken reaches the desired temperature and the cheese melts.

If your friends suddenly called, saying that they would be there soon, or you wanted something special on a rainy day, then you can quickly and easily prepare a treat that will please both hosts and guests.

A delicious homemade casserole with eggplant, chicken and seasonings will help out in any case.

Moreover, there are a great many variations of this surprisingly simple and beloved dish: with zucchini, carrots, and mushrooms. So you can fantasize every day, surprising your home with a variety of tastes.

I love recipes from vegetables, something baked, with cheese and spices. Today we will cook potato casserole with chicken. The recipe is suitable for both dinner and lunch. It turns out very tasty, juicy, and most importantly healthy! I apologize in advance, the cheese was a little charred (my dear son adjusted the oven temperature, and it turned out very tasty!))) Do you like vegetable casseroles? Which ones? Write, let's discuss! ;)
And here is the dessert recipe for today’s vegetable casserole with eggplant -

Ingredients:

— 1-2 pieces
— 3-4 pieces
— 150-200 grams
Cheese - 100 grams
Sour cream - 4 tablespoons
Milk – 100 ml
Sugar - to taste
Salt - to taste
Spices - to taste

Recipe for potato casserole with chicken and eggplant:

Cut the potatoes into rounds and place them on the bottom of a greased baking dish. Add some salt

Next, place chicken fillet, cut into pieces, on the potatoes - sprinkle with salt and spices (I use a universal spice that suits both vegetables and meat.)

We place the eggplants in the third layer, which we also cut into round pieces in advance and add a little salt.

Finally, grate the cheese and pour over the sauce. For the sauce, mix milk with sour cream and add a teaspoon of sugar and a pinch of salt. Do not overdo it with salt, since we have already sprinkled the vegetables with salt. Place in the oven for 50 minutes

Potato casserole with chicken and eggplant ready! Bon appetit, dear readers

A simple, easy and delicious chicken breast casserole with vegetables.

Low-calorie casserole for those on a diet. Prepare and treat yourself and your family to delicious food!

✓ chicken breast (fillet) - 4 pcs.

✓ vegetable oil for frying

✓ salt, red and black pepper to taste

Recipe

Wash the eggplants, cut off the stems and dry. Cut them lengthwise into thin strips, put them in a bowl, add salt and leave for 20-30 minutes.

Drain the resulting juice from the eggplant. Wash the chicken breast, dry it well and cut each into 4 parts.

Place the chicken pieces in a bag (or between two layers of cling film) and beat them off. Season the chops with a little salt and pepper.

Wash the tomatoes, dry them, remove the stem and cut into rings. Peel the garlic and chop finely.

Wash the greens, dry and chop. Grate the cheese.

Heat a little vegetable oil in a frying pan, add eggplant strips and fry for 2-3 minutes on each side.

Place the eggplants on a paper towel to remove excess fat.

Grease a baking dish with oil and place a layer of eggplants slightly overlapping each other.

Place chopped chicken fillet on top. Then again eggplant and again chicken. Then place the tomato slices.

Lightly salt and pepper the tomatoes and sprinkle with chopped garlic and herbs. Sprinkle cheese on top.

Place the pan in an oven preheated to 180°C and bake for 20-25 minutes.

Remove the casserole dish from the oven, let stand for 10 minutes and serve.

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What is necessary:

1 medium sized eggplant
3 pieces chicken fillet
2 large tomatoes
2-3 tbsp
2-3 cloves of garlic
salt pepper
a pinch of oregano and sweet paprika

Chicken baked with eggplant and tomatoes

So, the main ingredients are chicken, eggplant, tomatoes, cheese - a completely classic combination. So this dish will be very easy to prepare. Eggplants and chicken fillet go well together, and tomatoes and cheese are almost always present in chicken dishes.

The eggplant must be cut into very thin slices along its entire length. It is convenient to do this using a vegetable peeler. It’s not a big deal if the plates turn out to be cut off, because the width of the vegetable peeler is not enough to grab the eggplant from edge to edge. But, if you definitely want to make beautiful plates, then use a thin, sharp knife. You can salt the sliced plates and let them sit until the juice releases so that the bitterness comes out. But I usually don’t do this; I’ve never felt bitterness in the finished dish.

Take a baking dish, grease it with vegetable oil and lay out the eggplant slices tightly to each other, maybe in 2 layers. Eggplants “love” garlic, so I sprinkle the eggplants with finely chopped garlic.

We cut the chicken fillet in half lengthwise to make it thinner and beat it. Place on eggplant. Salt, pepper, oregano, paprika.

Top with tomato rings and grease with homemade mayonnaise. If this is not the case, then you can mix sour cream and mustard (to taste) and add a little salt. Or use regular store-bought mayonnaise.

Sprinkle generously with grated cheese and place in the oven for about 30-35 minutes at 180 degrees. Watch the cheese so it doesn't burn. If you don’t like a golden brown crust on your cheese, but want it to be soft, you can bake for 25 minutes without cheese, then carefully remove and sprinkle with cheese and keep in the oven for another 10 minutes.