This Baked Eggplant and Chicken Gratin is a layered savory dish that combines tender roasted eggplant slices, juicy seasoned chicken breast, and a rich custard-style filling made from eggs, milk, and Parmesan. The gratin is then oven-baked to golden perfection with a breadcrumb crust for just the right touch of crispiness. It’s a fantastic meal for weeknight dinners, potlucks, or elegant weekend lunches.
Eggplant, also known as aubergine, brings a creamy texture once baked, while the chicken adds lean protein. The custard mixture, made from eggs, milk (or cream), flour, and cheese, binds everything together into a luxurious, almost soufflé-like finish. This dish is warm, comforting, and nourishing—without being too heavy.
Preparation, Cook, and Total Time
Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 4–6
Cuisine: Mediterranean-Inspired
Ingredients
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2 medium eggplants (aubergines), sliced
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Salt (for degorging eggplants)
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4 eggs
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100 ml (about ⅓ cup + 1 tbsp) milk or cream
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120 g (1 cup) all-purpose flour
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50 g (½ cup) freshly grated Parmesan cheese
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2 chicken breasts, diced
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Salt and black pepper to taste
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1 tbsp olive oil
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1 onion, finely chopped
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1 sweet red or yellow pepper, diced
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2 garlic cloves, minced
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1 tbsp butter (for greasing the pan)
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2 tbsp breadcrumbs (for sprinkling the dish)
Directions
Step 1: Prepare the Eggplants
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Slice the eggplants into thin, even rounds.
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Place them in a bowl, sprinkle generously with salt, and let them sit for at least 15–20 minutes.
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This step helps draw out excess moisture and bitterness.
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After resting, gently squeeze out the liquid and pat the slices dry with a paper towel.
Step 2: Prepare the Custard Mixture
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In a large bowl, beat the eggs with a pinch of salt.
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Whisk in the milk (or cream) until smooth.
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Slowly add the flour and continue whisking to avoid lumps.
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Stir in the grated Parmesan. Set this mixture aside.
Step 3: Cook the Chicken
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Season the diced chicken breasts with salt and black pepper.
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In a skillet, heat olive oil over medium heat.
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Sauté the chicken pieces until golden and fully cooked.
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Remove from the pan and set aside.
Step 4: Sauté the Vegetables
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In the same skillet, add the chopped onion and cook until translucent.
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Add the diced sweet pepper and sauté for 2–3 minutes.
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Stir in the minced garlic and cook for 1 minute more.
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Remove from heat and mix the cooked chicken back into the pan with the vegetables.
Step 5: Assemble the Gratin
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Preheat the oven to 200°C (390°F).
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Grease a medium baking dish with butter.
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Sprinkle breadcrumbs evenly over the bottom and sides of the dish.
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Layer the eggplant slices evenly over the base of the dish.
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Spoon the chicken and vegetable mixture on top.
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Pour the prepared egg-cheese custard mixture over the entire dish, spreading it out evenly.
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If desired, sprinkle a bit more Parmesan or breadcrumbs on top for extra crunch.
Step 6: Bake
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Place the dish in the preheated oven.
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Bake for 40 minutes, or until the top is golden, the center is set, and the edges are slightly crisp.
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Allow to cool for a few minutes before slicing and serving.
Serving Suggestions
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Serve warm with a side of leafy greens or a light cucumber yogurt salad.
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Pairs beautifully with a drizzle of balsamic reduction or fresh lemon wedges.
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Crusty bread or garlic toast makes a great companion to soak up the creamy interior.
Cooking Tips
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Letting the eggplants rest with salt is essential for flavor and texture—don’t skip this step.
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You can substitute cream for milk if you prefer a richer custard.
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Add fresh herbs like thyme, basil, or oregano to the egg mixture for extra Mediterranean flair.
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If you want a vegetarian version, skip the chicken and double the vegetables.
Nutritional Benefits
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Eggplants are low in calories and high in fiber and antioxidants.
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Chicken breast provides lean protein and essential amino acids.
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Parmesan cheese offers calcium and umami flavor in small quantities.
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Garlic and onions contribute immune-boosting and anti-inflammatory properties.
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A balanced dish with protein, fiber, and healthy fats—all in one.
Dietary Information
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Dairy-Free Option: Use dairy-free milk and cheese substitutes.
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Gluten-Free Option: Replace all-purpose flour with gluten-free flour and ensure breadcrumbs are GF.
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Low Carb Option: Skip the flour or replace it with almond flour or coconut flour for lower carbs.
Nutritional Facts (Per Serving, Approximate)
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Calories: 320
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Protein: 25g
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Fat: 15g
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Carbohydrates: 18g
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Fiber: 4g
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Sugar: 4g
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Calcium: 160mg
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Iron: 2.1mg
Note: Values vary depending on the exact ingredients used.
Storage
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Refrigerate leftovers in an airtight container for up to 3 days.
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Reheat in the oven at 160°C (320°F) until warmed through, or microwave individual portions.
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This dish can also be frozen: wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe
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It’s a complete meal in one dish—protein, veggies, and creamy satisfaction.
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Customizable to include what you have on hand.
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Eggplant turns buttery soft while baking and absorbs all the delicious flavors.
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Elegant enough for guests, simple enough for everyday meals.
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Leftovers reheat beautifully and are even better the next day.
Recipe Conclusion
This Baked Eggplant and Chicken Gratin is proof that comfort food can be both wholesome and beautiful. From the golden crust to the tender, flavorful interior, it’s a celebration of classic ingredients cooked simply and deliciously. Whether you enjoy it hot out of the oven or the next day as leftovers, every bite offers warmth, nutrition, and a satisfying creamy finish.
Frequently Asked Questions (FAQ)
1. Can I prepare this dish ahead of time?
Yes! Assemble it fully, cover, and refrigerate for up to 24 hours. Just bake when ready.
2. Can I use zucchini instead of eggplant?
Absolutely—zucchini works well, but it may release a bit more water during baking.
3. What can I use instead of Parmesan?
Pecorino Romano, Grana Padano, or any aged hard cheese will work great.
4. Can I add more vegetables?
Yes! Mushrooms, spinach, or grated carrots are excellent additions to the mix.
5. How do I know it’s done baking?
The top should be golden, and the center should no longer jiggle when gently shaken.
6. Can I use rotisserie or leftover chicken?
Of course! Just chop and season it lightly before using.
7. Is it freezer-friendly?
Yes, freeze after baking and cooling. Reheat in the oven for best texture.
8. What can I serve it with?
It pairs well with light salads, lemon couscous, or herbed rice.
9. Can I make it spicier?
Sure! Add chili flakes or diced jalapeños to the chicken and veggie mix.
10. Is this dish kid-friendly?
Yes! It’s creamy, mild in flavor, and full of familiar textures and ingredients that even picky eaters enjoy.