This hearty and flavorful casserole combines tender baked eggplants, savory chicken, and a rich tomato sauce, all topped with a golden, cheesy crust. It’s perfect for a cozy dinner or a family gathering.
Preparation Time
- Active Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- Eggplants: 3, sliced or cubed
- Salt: To taste
- Shallots or Onion: 2 shallots or 1 onion, finely chopped
- Garlic: 2 cloves, minced
- Chicken Fillets: 600 g (1 lb 7 oz), finely chopped
- Black Pepper: To taste
- Tomato Puree: 300 ml (1 cup)
- Fresh Parsley: Chopped, for garnish and sauce
- Olive Oil: For sautéing and drizzling
- Cheese: 150 g (5 oz), grated (mozzarella, cheddar, or your choice)
Directions
1. Prepare the Eggplants
- Cut the eggplants into slices or cubes.
- Sprinkle with salt and let sit for 10–15 minutes to draw out 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.
2. Cook the Aromatics and Chicken
- Heat a drizzle of olive oil in a pan over medium heat.
- Sauté the shallots or onion and minced garlic for about 2 minutes until fragrant.
- Add the finely chopped chicken, season with salt and pepper, and cook until lightly browned.
3. Prepare the Sauce
- Pour the tomato puree into the pan with the chicken.
- Season with salt and pepper. Stir well, cover, and let simmer for 10–15 minutes.
- Uncover and let any excess water evaporate. Stir in chopped parsley and a drizzle of olive oil. Remove from heat.
4. Assemble the Casserole
- Preheat the oven to 180°C (360°F).
- In a baking dish, layer the baked eggplants and the chicken mixture.
- Top with grated cheese.
5. Bake
- Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
- Garnish with additional parsley and a drizzle of olive oil.
- Serve hot and enjoy!
Serving Suggestions
- Pair with a simple green salad and crusty bread for a complete meal.
- Serve over cooked rice or pasta to soak up the delicious sauce.
- Add a dollop of sour cream or yogurt for a creamy touch.
- Enjoy with a side of roasted vegetables for extra nutrition.
- Pair with a glass of red wine for a sophisticated dinner.
Cooking Tips
- Use a mix of cheeses like Parmesan and mozzarella for extra flavor.
- Slice the eggplants evenly to ensure consistent cooking.
- If preferred, fry the eggplants in olive oil instead of baking them for richer flavor.
- Add a pinch of chili flakes to the sauce for a spicy kick.
- Use ground chicken or turkey as a quicker alternative to chopped chicken fillets.
Nutritional Benefits
- Eggplants: High in fiber, low in calories, and rich in antioxidants.
- Chicken: Provides lean protein for muscle repair and energy.
- Tomato Puree: A good source of vitamins A and C.
- Cheese: Adds calcium and protein.
- Olive Oil: Contains healthy fats and antioxidants.
Dietary Information
- Gluten-Free: Naturally gluten-free if using gluten-free tomato puree.
- Low-Carb: Suitable for low-carb diets.
Nutritional Facts (Per Serving, Makes 6 Servings)
- Calories: 280
- Protein: 23 g
- Fat: 14 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Sugar: 5 g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C (360°F) or in the microwave.
- Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe
- Rich and Flavorful: A perfect blend of savory chicken, cheesy goodness, and tender eggplant.
- Comfort Food: Ideal for a cozy, satisfying meal.
- Make-Ahead Friendly: Assemble ahead of time and bake when ready.
- Versatile: Easily adaptable with your favorite cheeses and herbs.
- Nutritious: Packed with protein, fiber, and essential vitamins.
Conclusion
This Cheesy Chicken and Eggplant Casserole is the ultimate comfort food with a healthy twist. Its rich tomato sauce, melted cheese, and tender eggplants make it an irresistible dish for any occasion. Serve it with your favorite sides and enjoy a wholesome, delicious meal!
Frequently Asked Questions
- Can I use ground chicken instead of fillets? Yes, it works perfectly and is quicker to prepare.
- What other cheeses can I use? Try Parmesan, Gouda, or a mix of your favorites.
- Can I make this vegetarian? Substitute chicken with lentils or chickpeas for a vegetarian version.
- How do I prevent eggplants from being soggy? Salt and bake them to remove excess moisture.
- Can I use fresh tomatoes instead of puree? Yes, cook down fresh tomatoes to make a sauce.
- Is this recipe freezer-friendly? Absolutely, freeze portions for up to 2 months.
- What herbs work well with this dish? Basil, oregano, or thyme complement the flavors beautifully.
- Can I add other vegetables? Yes, zucchini or spinach would make great additions.
- How do I make it spicier? Add chili flakes or a pinch of cayenne pepper to the sauce.
- Can I assemble it ahead of time? Yes, prepare and refrigerate for up to a day before baking.