This Baked Eggplant and Chicken Casserole is a hearty, delicious meal that brings together tender eggplants, juicy chicken, and a rich, flavorful tomato sauce. Topped with gooey, melted cheese, it’s perfect for a cozy family dinner or a weekend comfort meal. It’s not only filling but also packed with nutrients, making it a wholesome option for any occasion.
Preparation Time:
- Total Time: 1 hour 10 minutes
- Active Time: 25 minutes
- Baking Time: 40 minutes
Ingredients:
- 3 eggplants
- Salt, to taste
- 2 shallots or 1 onion, finely chopped
- 2 cloves garlic, minced
- 600 g (1 lb 7 oz) chicken fillets, finely chopped
- Black pepper, to taste
- 300 ml (1 cup) tomato puree
- Fresh parsley, chopped
- Olive oil, for sautéing and drizzling
- 150 g (5 oz) cheese (mozzarella, cheddar, or any cheese of choice), grated
Instructions:
Prepare the Eggplants:
- Cut the eggplants into slices or cubes and sprinkle with salt. Let them sit for 10-15 minutes to remove excess moisture.
- Preheat the oven to 200°C (400°F).
- Bake the eggplants on a lined baking sheet for 20-25 minutes until tender and slightly golden. Set aside.
Cook the Aromatics and Chicken:
- Heat a drizzle of olive oil in a pan over medium heat. Add the chopped shallots or onion and minced garlic, sauté for 2 minutes until fragrant.
- Add the finely chopped chicken fillets, season with salt and pepper, and cook until the chicken is lightly browned.
Prepare the Sauce:
- Pour in the tomato puree and season with salt and pepper. Stir well, cover, and let simmer for 10-15 minutes.
- Uncover and allow any excess liquid to evaporate. Stir in chopped parsley and a drizzle of olive oil.
Assemble the Casserole:
- Preheat the oven to 180°C (360°F).
- In a baking dish, layer the cooked eggplants and chicken mixture.
- Top with grated cheese.
Bake:
- Bake the casserole in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Garnish with extra parsley and a drizzle of olive oil.
- Serve hot and enjoy!
Serving Suggestions:
- Pair with a fresh green salad or crusty bread to complete the meal.
- Serve alongside quinoa, rice, or roasted vegetables for a more filling dinner.
Cooking Tips:
- Salting the Eggplants: This helps remove bitterness and moisture, preventing the eggplants from becoming mushy while baking.
- Cheese Choice: Mozzarella adds a gooey texture, while parmesan gives a sharper flavor. Feel free to mix cheeses for added richness.
Nutritional Benefits:
- Eggplants: Rich in fiber and antioxidants, contributing to heart health and digestion.
- Chicken: Provides lean protein, essential for muscle repair and maintenance.
Dietary Information:
- Gluten-free.
- Can be made dairy-free by using a plant-based cheese alternative.
Nutritional Facts (per serving, assuming 4 servings):
- Calories: 280
- Protein: 25g
- Carbohydrates: 10g
- Dietary Fiber: 4g
- Sugars: 6g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 300mg
Storage Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze the unbaked casserole for up to 3 months. Thaw and bake as directed.
- Reheating: Reheat in the oven or microwave until thoroughly warmed.
Why You’ll Love This Recipe:
- Flavorful and Filling: This dish combines tender eggplants, savory chicken, and a rich tomato sauce for a hearty and satisfying meal.
- Easy to Make: Simple steps with everyday ingredients make it a great weeknight dinner option.
- Versatile: Customize it with your favorite herbs or cheese to suit your taste preferences.
- Healthy: It’s loaded with protein and vegetables, making it a nutritious option for the whole family.
Conclusion:
This Baked Eggplant and Chicken Casserole is a comforting, nutritious dish that’s perfect for a family meal or special occasion. With tender eggplants, flavorful chicken, and a cheesy topping, it’s a recipe you’ll want to make again and again. Simple, satisfying, and full of flavor, this casserole is sure to become a household favorite!
Frequently Asked Questions:
- Can I use ground chicken instead of chopped chicken fillets?
Yes, ground chicken will work and provide a slightly different texture. - What other vegetables can I add to this dish?
Zucchini, bell peppers, or mushrooms would make great additions to the casserole. - Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead, cover, and refrigerate. Bake when ready to serve. - Is it necessary to peel the eggplants?
No, leaving the skin on adds texture and nutrients to the dish. - Can I use canned tomatoes instead of tomato puree?
Yes, just blend canned tomatoes to a smooth consistency before using. - How do I make this dish vegetarian?
Replace the chicken with chickpeas, lentils, or diced tofu for a vegetarian version. - Can I freeze this casserole?
Yes, you can freeze it before baking. Thaw in the fridge before baking as directed. - What herbs pair well with this dish?
Basil, oregano, and thyme work wonderfully in this casserole. - Can I use fresh tomatoes instead of tomato puree?
Yes, puree or finely chop fresh tomatoes before adding them to the dish. - How can I reduce the salt content?
Use low-sodium tomato puree and reduce the amount of added salt for a lower sodium option.