Video

Chicken casserole with eggplant and tomato

Chicken casserole with eggplant and tomato

Ingredients

  1. 500 grams of chicken;
  2. tomatoes 3 pcs.;
  3. eggplant 4 pcs.;
  4. hard cheese 150 grams;
  5. garlic 1 clove;
  6. vegetable oil 5 tbsp;
  7. salt to taste;
  8. ground black pepper to taste;
  9. greens to taste.
  • Main Ingredients: Eggplant, Tomato, Chicken
  • Serving 6 servings
  • World Cuisine

Inventory:

frying pan, bowl, board, knife, baking dish, oven.

Cooking:

Prepare all the ingredients. Eggplant before cooking casseroles must be salted, in order to relieve them of bitterness. To do this, cut the eggplant along the plates and add 4 teaspoon of salt to 4 small eggplants. Fill eggplant with salt and leave them for 20 minutes. Chicken fillet cut into arbitrary strips and slightly beat. We carefully wash the eggplants from salt, in a pan we heat the vegetable oil and fry the eggplants from 2 sides over high heat until golden brown. We lay the fried eggplants in a baking dish, spread a layer of chicken fillet on the eggplants, this layer should be seasoned with salt and pepper to your taste. We also lay out the fried eggplants with the third layer (total eggplant goes 2 in the first layer, 2 in the third, we do not salt the eggplant layers). We cut the tomatoes in circles and send to the eggplant layer, season this layer with salt and pepper. Three garlic on a fine grater or pass through a press and distribute it evenly over the tomatoes. Three cheese on a large or medium grater and fill them with a casserole on top. We send the casserole to the oven preheated to 180 degrees for 25-30 minutes. Sprinkle the prepared casserole with chopped herbs and serve, it is very tasty to serve it with sour cream.

Chicken casserole with eggplant and tomatoes is ready! See a video for a more detailed recipe! Enjoy your meal!