Chicken casserole with eggplant and cheese

Chicken casserole with eggplant and cheese

Chicken casserole


● chicken breast (fillet) — 4 pcs.
● eggplant — 2-3 pcs.
● tomatoes — 3-4 pcs.
● Cheese — 150 gr.
● Garlic — 1 clove,
● dill
● Vegetable oil for frying
● salt, red and black pepper to taste


Eggplants washed, cut the tails and dry. Cut them lengthwise into thin strips, put in a bowl, season with salt and leave for 20-30 minutes. From eggplant to drain the resulting sok.Kurinuyu breast wash, dry well and cut each into 4 chasti.Kusochki chicken to put in a bag (or between two layers of the food film) and otbit.Otbivnye a little salt and pepper.

Tomatoes wash, dry, cut the stalk and cut into rings. Garlic peel and finely porubit.Zelen wash, dry and chop. Grate the cheese on terke.V pan heat a little vegetable oil, put the eggplant strips and fry for 2-3 minutes on each side. Eggplant pass on a paper towel to get rid of excess fat.

Baking dish greased with oil and put a layer of eggplant slightly overlap each other. On top lay a batted chicken. Then again, eggplant and chicken again. Then put the tomato circles. Tomatoes are a little salt and pepper and sprinkle with chopped garlic and herbs. On top sprinkle with cheese.
Put the form in a preheated 180 ° C oven and bake for 20-25 minut.Vynut form a casserole out of the oven, let stand for 10 minutes and serve

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