This Baked Eggplant and Chicken Casserole is a delicious and hearty dish combining tender eggplants, flavorful chicken, and a rich tomato sauce. Topped with melted cheese, it’s the perfect comfort food for a family dinner or a cozy meal.
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 of 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 season with salt. Let them sit for 10-15 minutes to purge any excess moisture.
- Preheat your 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:
- In a pan, heat a drizzle of olive oil over medium heat. Add the chopped shallots or onion and minced garlic, and sauté for 2 minutes until fragrant.
- Add the finely chopped chicken fillets to the pan. Season with salt and pepper. Cook for a few minutes until the chicken is lightly browned.
- Prepare the Sauce:
- Pour in the tomato puree and season again with salt and pepper. Stir well, cover, and let simmer for 10-15 minutes.
- Uncover the pan and allow any excess water to evaporate. Add chopped parsley and a drizzle of olive oil, then turn off the heat.
- 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 in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with additional parsley and a drizzle of olive oil. Serve hot and enjoy!
Serving Suggestions:
- Serve with a fresh green salad or crusty bread to complete the meal.
- For a heartier option, pair it with a side of cooked quinoa or rice.
Cooking Tips:
- Salting the Eggplants: This step helps remove any bitterness and reduces moisture, ensuring the eggplants don’t become mushy while baking.
- Cheese: Choose your favorite cheese for the topping. Mozzarella adds a gooey texture, while parmesan provides a sharper flavor.
Nutritional Benefits:
- Eggplants: Rich in fiber and antioxidants, beneficial for heart health.
- Chicken: A lean source of protein, supporting muscle growth and maintenance.
Dietary Information:
- This dish is gluten-free and 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:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe:
- Flavorful and Filling: A perfect balance of tender eggplant, juicy chicken, and rich tomato sauce.
- Easy to Make: Simple steps and everyday ingredients make it a great option for weeknight dinners.
- Versatile: Adaptable to your taste preferences by changing up the herbs or cheese.
Conclusion:
This Baked Eggplant and Chicken Casserole is a satisfying and flavorful dish that brings comfort and joy to any mealtime. Easy to prepare and loved by all, it’s a recipe you’ll return to time and time again!
Frequently Asked Questions:
- Can I use ground chicken instead of chopped chicken fillets?
- Yes, ground chicken can be used for a slightly different texture.
- What other vegetables can I add to this dish?
- Zucchini, bell peppers, or mushrooms would make great additions.
- Can I make this casserole ahead of time?
- Yes, you can prepare the casserole, cover it, and refrigerate for up to a day before baking.
- Is it necessary to peel the eggplants?
- No, you can leave the skin on for added texture and nutrients.
- Can I use canned tomatoes instead of tomato puree?
- Yes, canned tomatoes can be substituted; just blend them to a smooth consistency.
- How do I make this dish vegetarian?
- Replace the chicken with chickpeas, lentils, or diced tofu.
- Can I freeze this casserole?
- Yes, freeze before baking. Thaw and bake as directed.
- What herbs pair well with this dish?
- Basil, oregano, or thyme are excellent choices for added flavor.
- Can I use fresh tomatoes instead of puree?
- Yes, fresh tomatoes can be pureed or finely chopped before adding to the dish.
- How can I reduce the salt content?
- Use low-sodium tomato puree and reduce the amount of added salt.