Eggplant casserole with chicken and tomato sauce
Miscellaneous / / August 31, 2021
The delicious eggplant casserole with a golden cheese crust will surely appeal to the whole family. It is easy to prepare, but it turns out very tasty.
- Recipe author: Irina Sakharova
- After preparation, you will receive 4 servings
- Total recipe preparation time: 80 minutes
Ingredients
- Eggplant 2 jokes
- Salt to taste
- Vegetable oil 200 ml + 2 tbsp. spoons
- Milk 240 ml
- Flour 120 g
- Chicken fillet 800-900 g
- Ground black pepper to taste
- Dried ground garlic 1 tsp spoon
- Tomato sauce 800 g
- Cheese 150 g
- Dry red wine to taste
- Garlic 2-3 cloves
Cooking method
Peel the eggplant and cut into round slices about ¹⁄₂ centimeter thick.
Spread the eggplants on a paper towel. Season with salt and let sit for 5 minutes. Turn over, sprinkle with salt and wait another 5 minutes.
Heat 200 ml oil in a skillet over medium heat. Dip each eggplant slice in milk and flour. Place in a single layer in a skillet and brown for a few minutes on each side.
Spread the cooked vegetables on a paper towel to remove excess oil.
In a separate skillet, heat the remaining 2 tablespoons of oil over medium heat.
Place the finely chopped fillets there and fry for 3-5 minutes, stirring frequently. Season with salt, pepper and sprinkle with dried garlic.
Put about 200 g of sauce in a baking dish. Spread half the eggplant on top in an even layer, add the chicken and half of the remaining sauce.
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Sprinkle with half of the coarsely grated cheese. Add remaining eggplant with sauce and top with cheese.
For a spicier sauce, add some chopped garlic and wine to it.
Bake for 35–45 minutes at 180 ° C.
4.5128