Baked Eggplant and Chicken Casserole

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:

  1. Cut the eggplants into slices or cubes and sprinkle with salt. Let them sit for 10-15 minutes to remove excess moisture.
  2. Preheat the oven to 200°C (400°F).
  3. Bake the eggplants on a lined baking sheet for 20-25 minutes until tender and slightly golden. Set aside.

Cook the Aromatics and Chicken:

  1. 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.
  2. Add the finely chopped chicken fillets, season with salt and pepper, and cook until the chicken is lightly browned.

Prepare the Sauce:

  1. Pour in the tomato puree and season with salt and pepper. Stir well, cover, and let simmer for 10-15 minutes.
  2. Uncover and allow any excess liquid to evaporate. Stir in chopped parsley and a drizzle of olive oil.

Assemble the Casserole:

  1. Preheat the oven to 180°C (360°F).
  2. In a baking dish, layer the cooked eggplants and chicken mixture.
  3. Top with grated cheese.

Bake:

  1. Bake the casserole in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

  1. Garnish with extra parsley and a drizzle of olive oil.
  2. 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:

  1. Can I use ground chicken instead of chopped chicken fillets?
    Yes, ground chicken will work and provide a slightly different texture.
  2. What other vegetables can I add to this dish?
    Zucchini, bell peppers, or mushrooms would make great additions to the casserole.
  3. 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.
  4. Is it necessary to peel the eggplants?
    No, leaving the skin on adds texture and nutrients to the dish.
  5. Can I use canned tomatoes instead of tomato puree?
    Yes, just blend canned tomatoes to a smooth consistency before using.
  6. How do I make this dish vegetarian?
    Replace the chicken with chickpeas, lentils, or diced tofu for a vegetarian version.
  7. Can I freeze this casserole?
    Yes, you can freeze it before baking. Thaw in the fridge before baking as directed.
  8. What herbs pair well with this dish?
    Basil, oregano, and thyme work wonderfully in this casserole.
  9. Can I use fresh tomatoes instead of tomato puree?
    Yes, puree or finely chop fresh tomatoes before adding them to the dish.
  10. How can I reduce the salt content?
    Use low-sodium tomato puree and reduce the amount of added salt for a lower sodium option.