Eggplant casserole with vegetables, chicken and cheese. Chicken casserole with eggplants Eggplant casserole with chicken fillet

What is necessary:

• 1 medium sized eggplant
• 3 pieces chicken fillet
• 2 large tomatoes
• 2-3 tbsp
• 2-3 cloves of garlic
• salt pepper
• a pinch of oregano and sweet paprika

Chicken baked with eggplant and tomatoes

So, the main ingredients are chicken, eggplant, tomatoes, cheese - a completely classic combination. So this dish will be very easy to prepare. Eggplants and chicken fillet go well together, and tomatoes and cheese are almost always present in chicken dishes.

The eggplant must be cut into very thin slices along its entire length. It is convenient to do this using a vegetable peeler. It’s not a big deal if the plates turn out to be cut off, because the width of the vegetable peeler is not enough to grab the eggplant from edge to edge. But, if you definitely want to make beautiful plates, then use a thin, sharp knife. You can salt the sliced ​​plates and let them sit until the juice releases so that the bitterness comes out. But I usually don’t do this; I’ve never felt bitterness in the finished dish.

Take a baking dish, grease it with vegetable oil and lay out the eggplant slices tightly to each other, maybe in 2 layers. Eggplants “love” garlic, so I sprinkle the eggplants with finely chopped garlic.

We cut the chicken fillet in half lengthwise to make it thinner and beat it. Place on eggplant. Salt, pepper, oregano, paprika.

Top with tomato rings and grease with homemade mayonnaise. If this is not the case, then you can mix sour cream and mustard (to taste) and add a little salt. Or use regular store-bought mayonnaise.

Sprinkle generously with grated cheese and place in the oven for about 30-35 minutes at 180 degrees. Watch the cheese so it doesn't burn. If you don’t like a golden brown crust on your cheese, but want it to be soft, you can bake for 25 minutes without cheese, then carefully remove and sprinkle with cheese and keep in the oven for another 10 minutes.

A simple, easy and delicious chicken breast casserole with vegetables.

Low-calorie casserole for those on a diet. Prepare and treat yourself and your family to delicious food!

✓ chicken breast (fillet) - 4 pcs.

✓ vegetable oil for frying

✓ salt, red and black pepper to taste

Recipe

Wash the eggplants, cut off the stems and dry. Cut them lengthwise into thin strips, put them in a bowl, add salt and leave for 20-30 minutes.

Drain the resulting juice from the eggplant. Wash the chicken breast, dry it well and cut each into 4 parts.

Place the chicken pieces in a bag (or between two layers of cling film) and beat them off. Season the chops with a little salt and pepper.

Wash the tomatoes, dry them, remove the stem and cut into rings. Peel the garlic and chop finely.

Wash the greens, dry and chop. Grate the cheese.

Heat a little vegetable oil in a frying pan, add eggplant strips and fry for 2-3 minutes on each side.

Place the eggplants on a paper towel to remove excess fat.

Grease a baking dish with oil and place a layer of eggplants slightly overlapping each other.

Place chopped chicken fillet on top. Then again eggplant and again chicken. Then place the tomato slices.

Lightly salt and pepper the tomatoes and sprinkle with chopped garlic and herbs. Sprinkle cheese on top.

Place the pan in an oven preheated to 180°C and bake for 20-25 minutes.

Remove the casserole dish from the oven, let stand for 10 minutes and serve.

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Eggplant and chicken casserole is a pretty good option because it's easy and relatively quick to make!

You can take any chicken meat, breast or meat from legs or thighs, the main thing is that there are no bones in it. The meat will have to be marinated in advance, about 35-40 minutes before cooking.

The marinade is very simple. You will need tomato paste, approximately 5-6 heaped tablespoons for the entire amount of meat and a tablespoon of oil, it is best to take olive oil, chopped garlic 1 clove and seasonings for chicken meat. Mix everything and keep the meat in this marinade for a while. While the meat is marinating, you can prepare the baking dishes and vegetables.

All vegetables require thorough washing; if the zucchini has a thick skin, it is best to peel it before cooking. The pepper should also be peeled from the core and excess seeds.

Prepare the dishes for baking; you will also need 1 sheet of parchment paper. The dishes should be small in size, preferably rectangular in shape and made of tempered glass. Place parchment on the bottom of the baking dish; no need to grease with oil, or just a small amount. Lay the ingredients on the sheet in layers in a certain sequence.

Ingredients for cooking:

• Cheese - to taste, hard and creamy;
• Greens - to taste;
• Garlic - 2 pieces, peeled cloves;
• Onion - 1 piece;
• Carrots - 1 piece;
• Eggplants - 1 piece;
• Zucchini - 1 piece;
• Chicken fillet - 1 kg;
• Tomato paste - to taste;
• Sesame - a pinch;
• Bell pepper - 1 piece;
• Salt - to taste;
• Spices - to taste;
• Olive oil - for marinade;
• Cream - 300 g;

Preparation steps:

1. Chicken meat, the pieces should not be small, it is best that they are medium in size.
2. It is best to grate carrots or cut them into thin cubes.
3. Place eggplants cut into thin round pieces on top of the carrots.
4. Grate a small amount of cheese onto the eggplants.
5. Place the zucchini on the cheese; the pieces should also be thin and in the shape of a circle.
6. Don’t forget to salt all layers, skipping only the cheese layer. Place finely chopped onion on the zucchini. Sprinkle with cheese
7. Place a layer of eggplant again, and then a layer of zucchini. Coat the top layer with tomato paste and sprinkle with garlic and cheese.
8. And the final touch of the dish is cream. They can be whisked and added to the casserole. It is the cream that will give the meat softness, tenderness and at the same time piquancy. In order for the casserole to have a shape, you can mix the cream with one chicken egg and beat until smooth and only then pour this mixture over the casserole.
9. Preheat the oven to 180-200 degrees and place the casserole in it for 50 minutes. You must constantly monitor the cooking time and process. It is best to choose a mode where the heat supply will be from below. Once the casserole is ready, it can be served, sprinkled with herbs and sesame seeds for decoration.

The dish will taste great, the casserole has a wonderful aroma! Bon appetit!

I love recipes from vegetables, something baked, with cheese and spices. Today we will cook potato casserole with chicken. The recipe is suitable for both dinner and lunch. It turns out very tasty, juicy, and most importantly healthy! I apologize in advance, the cheese was a little charred (my dear son adjusted the oven temperature, and it turned out very tasty!))) Do you like vegetable casseroles? Which ones? Write, let's discuss! ;)
And here is the dessert recipe for today’s vegetable casserole with eggplant -

Ingredients:

• — 1-2 pieces
• — 3-4 pieces
• — 150-200 grams
• Cheese - 100 grams
• Sour cream - 4 tablespoons
• Milk – 100 ml
• Sugar - to taste
• Salt - to taste
• Spices - to taste

Recipe for potato casserole with chicken and eggplant:

Cut the potatoes into rounds and place them on the bottom of a greased baking dish. Add some salt

Next, place chicken fillet, cut into pieces, on the potatoes - sprinkle with salt and spices (I use a universal spice that is suitable for both vegetables and meat.)

We place the eggplants in the third layer, which we also cut into round pieces in advance and add a little salt.

Finally, grate the cheese and pour over the sauce. For the sauce, mix milk with sour cream and add a teaspoon of sugar and a pinch of salt. Do not overdo it with salt, since we have already sprinkled the vegetables with salt. Place in the oven for 50 minutes

Potato casserole with chicken and eggplant ready! Bon appetit, dear readers

Eggplant casserole is a favorite dish for many. It can become a complete dinner for the whole family and a hearty treat at a holiday. Using additional ingredients, you can come up with new flavor combinations each time.

Recipe for casserole with eggplant, tomatoes and cheese

The finished dish is tasty and aromatic. Served hot.

The finished dish is quite satisfying due to the content of cheese, mayonnaise and eggs. If desired, you can omit the last two ingredients. Then the casserole will turn out to be less caloric.

Zucchini and eggplant casserole in the oven

Another simple option is to bake this dish in the oven. By using a minimum of product, the dish turns out to be dietary. It contains no fatty or high-calorie foods. Suitable for feeding children.

Necessary:

• one eggplant;
• half a zucchini;
• onion - one large or two small;
• olive oil (to taste);
• salt, spices.

Requires 30 minutes to prepare.

The casserole contains 115 calories per 100 grams.

1. Wash the zucchini and eggplant. To peel;
2. Cut into small cubes up to 2 cm in size. If necessary, peel the zucchini from the entrails. If he is young, you don’t have to do this;
3. Mix the vegetables together in a deep bowl. Add salt, spices and olive oil to taste. It is good to distribute them over the entire surface;
4. Peel the onion and chop it into small pieces;
5. Place the vegetables in the form. Cover it with food foil;
6. Set the oven temperature to 180 degrees and let it warm up;
7. Bake the dish for 25 minutes. 10 minutes before it’s ready, remove the foil and let it brown.

When serving, the casserole can be decorated with tomatoes. To do this, they should be cut into circles and placed along the edge of the mold. If desired, you can add a little cream cheese. Thanks to this, the taste will become more delicate.

If you add diced potatoes at the cooking stage, the dish will be more nutritious.

Blue casserole with tomatoes and minced meat

This recipe will especially appeal to those who love a hearty dinner. This version of casserole with minced meat can become a signature dish for every housewife. In addition, the dish can be served not only on weekdays, but also on holidays.

Required ingredients:

• two eggplants;
• two medium-sized tomatoes;
• 200 grams of hard cheese;
• 2 eggs;
• 400 grams of minced meat (beef or mixed with pork);
• one medium-sized onion;
• vegetable oil (for frying and greasing the pan);
• salt and spices.

It will take approximately 40-45 minutes to prepare.

Calorie content per 100 grams is 132 calories.

1. The first step is to prepare the eggplants. To do this, they need to be washed and cut into thin (about 5 mm) circles;
2. Soak them in salted water;
3. Meanwhile, place the minced meat in a heated and oiled frying pan. Add salt, add spices and fry until done;
4. Cut the tomatoes into circles, chop the onion into half rings;
5. Grease the pan with oil and place the first layer of onions. There should be one more layer left;
6. After this, add the eggplants and add a little pepper. There is no need to salt them, as they were soaked in salted water;
7. The next layer will be minced meat. Gently spread it over the surface of the vegetable;
8. Then alternate eggplants and minced meat until they are gone. Usually this is 2-3 layers, but it all depends on the size of the mold;
9. Beat the egg and pour the resulting mixture into the dish;
10. Place a tomato on top of the mug, add a little ground pepper;
11. Place in an oven preheated to 200 degrees. Bake for 20 minutes;
12. Remove the mold and sprinkle the semi-finished dish with grated cheese. Place in the oven for another 10-15 minutes until the cheese is browned.

When serving, you can additionally decorate with basil leaves and a sprig of parsley. Serve hot for dinner.

Eggplant casserole with chicken

Children especially like this dinner option. And since it does not contain mayonnaise, it is also suitable for those losing weight.

You will need:

• one eggplant;
• 300 grams of chicken breast;
• one medium-sized onion;
• a little oil for frying (vegetable or olive);
• 100 grams of low-fat cheese;
• salt and pepper.

It takes about half an hour.

There are 130 calories in 100 grams of the dish.

1. Wash and peel the eggplant. Cut into small cubes, soak them in salted water;
2. At this time, cut the chicken breast into small pieces, pepper and salt;
3. Heat oil in a frying pan, add chicken. Fry over medium heat until cooked through and a crust forms;
4. Chop the onion into half rings;
5. In a separate bowl, mix the prepared breast, onion and eggplant;
6. Grease the pan with oil, place the chicken and vegetables on it;
7. Grate the cheese and sprinkle it on the dish;
8. Bake in an oven preheated to 180 degrees for 20 minutes.

To make the casserole more tasty, you can use aromatic herbs along with ground pepper. A slice of white toast with cream cheese, served when serving and garnished with herbs, will add additional flavor.

Recipe with eggplant, minced meat and potatoes

This aromatic dish will not leave anyone indifferent. An excellent option for a hearty dinner.

Necessary:

• two eggplants;
• 500 grams of minced meat (any choice);
• 350 grams of potatoes;
• one large onion;
• 150 grams of cheese;
• frying oil;
• salt and spices.

It will take 35-40 minutes to prepare.

Calorie content per 100 grams is 135 calories.

1. Season the minced meat with salt and pepper, fry with finely chopped onion in vegetable oil until cooked;
2. Meanwhile, wash the eggplant and cut into thin rings;
3. Peel the potatoes, cut into circles;
4. Grate the cheese on a coarse grater;
5. Lay out in layers: potatoes, minced meat, eggplant. Repeat until ingredients are gone;
6. Place in an oven preheated to 190 degrees for 20 minutes;
7. Sprinkle the dish with cheese and leave to bake for another 10 minutes.

When serving, garnish with herbs and tomato slices. Serve hot.

A few simple tips will help you prepare eggplant casserole:

• You need to be careful when adding the zucchini. This is especially true for young vegetables. You need to try it before adding it to the dish. Some varieties of squash can be bitter;
• When choosing an eggplant, you should focus on the condition of its peel. If it wrinkles and has a brownish tint, it is better not to take the vegetable. Fresh eggplant has a rich dark color and a smooth, glossy surface;
• Instead of mayonnaise, it is permissible to use low-fat sour cream. This will reduce the calorie content of the dish;
• any eggplant casserole will be even better if you add fresh basil during cooking;
• You can also experiment with filling the dish. In addition to tomatoes and potatoes, slices of ham or carb are added.

Eggplant casserole with vegetables and various ingredients is prepared quickly and easily. Its preparation does not require skill or special equipment. This dish will please everyone: both adults and children. It can become a signature item for any housewife.