Chicken casserole with eggplant and tomatoes
In this dish, I suggest roast eggplant without too much oil. Well, the casserole is his familiar. Interpretations are many, and eggplant fried in this way will help you to feel the taste of this wonderful vegetable, even just in the form of a toast. On the submitted photo shows the detail of how I fry eggplant and it is not important for rolls, or casseroles. or for toast. Maybe you are on this method do not know?.


  • Chicken breast

    5 piece

  • Eggplant

    3 piece

  • Tomato

    3 piece

  • Cheese

    150 g

  • Greens

    1 coup

  • Garlic

    3 tooth

  • Vegetable oil

    3 Tbsp


The photo of the prepared eggplant and tomatoes.
Eggplant opolaskivaniem, dry. Garlic mixed with oil (I had grape seed), infuse. In this oil add any of your favorite seasonings. Eggplant spread on a Board and brush lubricated from two sides.
Without adding not one drop of oil, fry on both sides in a dry pan.
Put into the form. 1st layer of eggplants.
2 layer chicken.
Then tomatoes, sprinkle with garlic and dill.
On top of the tomatoes grated on a coarse grater cheese. Preheat the oven to 190*and put on 40 minutes.
Served to the table. When you prepare in this way, the eggplant, one can cook and the rolls, and other dishes, eggplants are delicious, savory, they can even eat the sandwiches. Importantly, the eggplant cooked in this way, not greasy, they can then just cut across and in salads or lobio with fried tomatoes.
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