This Baked Chicken and Aubergine Casserole is a hearty and flavorful dish perfect for a cozy family dinner. Combining tender aubergine slices with seasoned chicken breast and a rich tomato sauce, all topped with melted mozzarella cheese, it’s sure to be a hit.
Preparation Time
- Total Time: 1 hour 30 minutes
- Active Cooking Time: 30 minutes
- Baking Time: 45-50 minutes
Ingredients
- 2 medium aubergines (600-700g)
- Water + salt (for soaking aubergines)
- Olive oil
- Salt and pepper
- Sweet paprika and garlic powder
- 500g chicken breast
- Dried oregano
- 1 red onion, finely chopped
- 1 clove of garlic, minced
- 400g tomato puree
- Fresh parsley, chopped
- 100g mozzarella cheese, grated
Directions
- Prepare the Aubergines:
- Cut the aubergines into slices about 1.5 cm thick.
- Place the slices in a bowl with water and a good amount of salt. Let them rest for 15-20 minutes to draw out any bitterness.
- After soaking, drain and pat the aubergine slices dry with paper towels.
- Preheat your oven to 180°C (350°F).
- Season the Aubergines:
- Arrange the aubergine slices on a baking tray.
- Drizzle with olive oil and season with salt, pepper, sweet paprika, and garlic powder.
- Make small incisions with a fork on the aubergine slices to facilitate cooking.
- Bake the Aubergines:
- Bake the aubergine slices in the preheated oven for 25-30 minutes, until they are tender and slightly golden.
- Prepare the Chicken:
- Chop the chicken breast into small pieces.
- Season with salt, pepper, dried oregano, and sweet paprika.
- In a pan, heat some olive oil over medium heat.
- Cook the chicken until it is no longer pink and starts to brown slightly. Remove from the pan and set aside.
- Make the Tomato Sauce:
- In the same pan, add a bit more olive oil if needed.
- Sauté the chopped red onion until it becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the tomato puree and season with salt and pepper.
- Let the sauce simmer for about 10 minutes, then stir in the chopped fresh parsley.
- Assemble the Casserole:
- In a baking dish, arrange a layer of baked aubergine slices.
- Spread a layer of cooked chicken on top of the aubergines.
- Pour the tomato sauce over the chicken and aubergines.
- Sprinkle grated mozzarella cheese evenly over the top.
- Bake the Casserole:
- Bake the assembled casserole in the oven at 180°C (350°F) for another 15-20 minutes, until the cheese is melted and bubbly.
Serving Suggestions
- Serve this casserole hot, garnished with extra fresh parsley if desired.
- Pair it with a side salad or some crusty bread for a complete meal.
Cooking Tips
- Soaking the aubergine slices in salted water helps to remove any bitterness and improves their texture.
- Adjust the seasoning of the tomato sauce to your taste preferences.
- Ensure the chicken is fully cooked before adding it to the casserole.
Nutritional Benefits
- Aubergine: Low in calories and rich in fiber and antioxidants.
- Chicken: A great source of lean protein.
- Tomatoes: High in vitamins A and C, and a good source of antioxidants.
Dietary Information
- Vegetarian: No
- Dairy-Free: No (use dairy-free cheese if needed)
- Gluten-Free: Yes
Storage Tips
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 150°C (300°F) for 10-15 minutes before serving.
Why You’ll Love This Recipe
- This casserole is packed with savory flavors and has a delightful texture.
- It’s a great way to enjoy a variety of nutritious ingredients in one dish.
- Perfect for meal prep, as it reheats well and can be made ahead.
Conclusion
This Baked Chicken and Aubergine Casserole is a delicious and comforting dish that’s easy to make and sure to satisfy. With its rich tomato sauce, tender aubergine, and flavorful chicken, topped with melted mozzarella cheese, it’s a recipe you’ll want to make again and again. Enjoy!