Casserole of chicken breast, eggplant and tomatoes. Chicken casserole with eggplant

Cooking instructions

1 hour 20 minutes Print

1. 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 eggplants. 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 chop. Lightly salt and pepper the chops. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. Favorite of many professional chefs, Japanese Global, is not subject to rust or stains, has a very sharp blade and the only thing it is afraid of is improper sharpening, which is better left to professionals.

2. Wash the tomatoes, dry them, cut out 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, lay out the eggplant strips and fry for 2-3 minutes on each side. Place the eggplants on a paper towel to remove excess fat. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

3. 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. Tool Silicone forms for baking Silicone molds are more convenient than metal ones: they do not need to be lubricated with oil, food does not burn in them, and they are easy to clean. Plus, they bend, making them easier to remove from the finished cake.

4. 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. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

Simple, easy and delicious casserole from chicken breast with vegetables.

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

Ingredients

✓ chicken breast (fillet) - 4 pcs.

✓ eggplants - 2-3 pcs.

✓ tomatoes - 3-4 pcs.

✓ cheese - 150 gr.

✓ garlic - 1 clove,

✓ dill greens

✓ 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.

Bon appetit!

During the summer season, housewives try to diversify the options for preparing zucchini or eggplant. Original delicious dishes made from these vegetables are casseroles with the addition of tomatoes, potatoes, minced meat and other ingredients. They can be served as an independent snack or as a side dish for meat, pasta or cereals.

How to make eggplant casserole

If you follow the series simple rules With the right combination of ingredients, preparing a vegetable casserole is very simple. An important condition is preliminary preparation blue ones to remove from them excess substances that give the vegetable a bitter taste. To do this, after cutting, they are thoroughly salted and left under pressure until the brown juice is released. Other important conditions for preparing vegetable casseroles are:

• adding cheese, tomato or white sauce to make the finished casserole juicier;
• strict adherence to recommended temperature regime and cooking time so as not to dry out ready dish;
• cutting the main ingredients into pieces of approximately the same size.

Eggplant casserole recipe

The blue ones go well with meat and minced chicken, tomatoes, onions And bell pepper. When preparing eggplant dishes, you should add garlic, parsley, dill or cilantro, pepper and other spices. Most casseroles don't lose great taste after cooling, so they can be served as a cold snack.

With tomatoes and potatoes

Time: 40 minutes.

Calorie content of the dish: 160 kcal/100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: medium.

Casserole with eggplants and tomatoes with potatoes can be served as a side dish for meat and poultry, or as an independent second course. Hard cheese can be replaced with soft cheese (mozzarella, feta cheese, Adyghe cheese). All vegetables in this recipe cut into thin slices 5 mm thick, the dish is prepared quickly and has an extremely delicate taste.

Ingredients:

• eggplant – 2 pcs.;
• young potatoes – 3 pcs.;
• tomatoes – 2 pcs.;
• garlic – 4 cloves;
• cheese durum varieties– 120 g;
• greens – 40 g;
• vegetable oil – 1 tbsp;
• butter – 20 g;
• flour – 2 tbsp;
• salt, spices, paprika - to taste.

Cooking method:

1. Prepare the vegetables: wash thoroughly, peel the potatoes, cut into slices.
2. Grease a baking dish with butter. Place the chopped potatoes, lightly salt and pepper, and place in the oven, preheated to 180°C, for 15 minutes.
3. Wash the eggplants cut into slices and kept under pressure, fry a little on olive oil on both sides, rolling each piece in flour.
4. Chop the tomatoes, mash the garlic using a garlic press, finely chop the herbs, grate the cheese using a coarse grater.
5. Remove the pan from the oven. Place a layer of eggplant on the potatoes, sprinkle with garlic and some cheese, and season. Place a layer of tomatoes on top, sprinkle with remaining cheese and herbs.
6. Place the formed casserole in the oven for 20 minutes.

With minced meat

• Time: 90 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 120 kcal/100 g.
• Cuisine: Russian.
• Difficulty: medium.

Eggplant casserole with minced meat– it’s filling delicious second a dish that goes well with vegetable stew(or grilled vegetables), salads, spaghetti or fried potatoes. In the summer season it can be served separately, without a side dish or appetizers. It is better to prepare minced meat yourself: from beef, not very fatty pork or lamb, chicken or turkey.

Ingredients:

• eggplants – 400 g;
• beef tenderloin– 300 g;
• tomatoes – 150 g;
• onion – 100 g;
• hard cheese – 120 g;
• dill or other greens – 40 g;
• vegetable oil – 1 tbsp;
• salt, spices - to taste.

Cooking method:

1. Scroll the meat through a meat grinder, fry with finely chopped onion in vegetable oil over high heat for 15-20 minutes. At the end, add salt and spices.
2. Wash the vegetables, cut the eggplants into equal circles no more than a centimeter thick, add salt, and place under a press for a few minutes. Then rinse, dry, fry on both sides in oil until golden crust.
3. Peel the tomatoes (after scalding them with boiling water), chop them into a pulp, mix with grated cheese and finely chopped garlic.
4. Place the prepared ingredients in a baking dish in layers as follows: half the eggplants – minced meat – half the tomato-cheese mixture – eggplants – tomato-cheese mixture (see photo). Sprinkle with herbs and grated cheese on top. Place the casserole in the oven and bake at 180°C for 40 minutes.

With pasta

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 190 kcal/100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: medium.

For eggplant casserole with pasta, it is better to use pasta hard varieties such as penne (tubes) or tortiglioni (spirals). The dish turns out to be satisfying and high-calorie, so it is served without additional snacks or with light salad. You can use sour cream or mayonnaise as a sauce for greasing the casserole, and fresh tomatoes replace with tomato paste.

Ingredients:

• medium-sized eggplants – 550 g;
• pasta – 300 g;
• tomatoes – 2 pcs.;
• onion – 100 g;
• hard cheese – 120 g;
• garlic – 5 cloves;
• sour cream – 4 tbsp;
• vegetable oil – 2 tbsp;

Cooking method:

1. Boil pasta in salted water until half cooked.
2. Finely chop the onion and garlic, cut the eggplants and tomatoes into small cubes.
3. In a very hot frying pan, sauté the onion until golden brown, add the eggplants and tomatoes, simmer, covered, for 20 minutes. Remove from heat, add salt, garlic, seasonings, stir.
4. Grease the baking dish vegetable oil. Place pasta and stewed vegetables on top. Grease the casserole with sour cream, sprinkle with grated cheese. Bake for 20 minutes at 180°C.

With rice

• Time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 200 kcal/100 g.
• Purpose: main dish.
• Cuisine: Russian.
• Difficulty: high.

Rice goes great with eggplant. A casserole based on these ingredients tastes like Greek moussaka– it is very filling and can be served as a separate dish. For filling, this recipe suggests preparing bechamel sauce; if desired, you can replace it with sour cream or mayonnaise, slightly diluted with water.

Ingredients:

• Spices and herbs are selected according to taste; coriander and basil go well with eggplant.
• long grain rice – 150 g;
• egg – 1 pc.;
• medium eggplants – 3 pcs.;
• large tomatoes – 2 pcs.;
• onion – 100 g;
• bell pepper – 1 pc.;
• garlic – 5 cloves;
• hard cheese – 120 g;
• greens – 30 g;
• vegetable oil – 2 tbsp;
• adjika – 2 tbsp;
• flour – 2 tbsp;
• milk – 300 ml;
• butter – 30 g;

Cooking method:

1. salt, black pepper, spices - to taste.
2. Wash and boil the rice until done. Drain off the remaining water, add the egg, stir.
3. Chop the onion, cut the peppers and tomatoes into small slices, and chop the garlic.
4. Wash the eggplants, cut into thick slices, add salt, press for 15 minutes, rinse, cut into cubes, fry in oil for 20 minutes.
5. Lay out the rest of the vegetables, pour half a glass of water, simmer under the lid until the liquid evaporates.
6. Add garlic, adjika, spices. Prepare the sauce - fry the flour over high heat for a minute, stirring constantly. Add butter
7. and milk, stir without removing from heat until the mass thickens (for 2-3 minutes). Salt and add spices (for example, coriander or nutmeg).

Place 2/3 of the rice in a greased baking dish, top with the vegetable mixture, then another layer of rice. Pour the sauce over the casserole and sprinkle with grated cheese. Bake for 15-20 minutes at 180°C.

Time: 40 minutes.
With chicken breast
Number of servings: 4 persons.
Calorie content of the dish: 160 kcal.
Cuisine: European.
Purpose: for dinner.

Difficulty: easy. Easy to prepare and delicious, chicken breast casserole with eggplant is prepared with a minimum of additional ingredients and spices. Baked potatoes are suitable as a side dish,, warm salads or pasta. The dish can be served both hot and cold as light dinner or second course

Ingredients:

• chicken breast – 250 g;
• tomatoes – 2 pcs.;
• hard cheese – 80 g;

Cooking method:

1. Prepare the food - wash the meat and vegetables. Cut the eggplants lengthwise into thin slices, cut the chicken breast the same way, beat it a little, sprinkle with salt and black pepper. Cut the tomatoes into thin slices, finely chop the garlic.
2. Lightly fry the eggplants (until golden brown) on both sides.
3. Place a layer of fried vegetables on a greased baking sheet, sprinkle with herbs and garlic. Cover with chicken breast, on top - another layer of eggplant, tomatoes, herbs with garlic, grated cheese.
4. Bake the casserole in the oven for 20 minutes at 180°C.

Vegetable

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 110 kcal/100 g.
Purpose: for garnish.
Cuisine: European.
Purpose: for dinner.

Vegetarian vegetable casserole with eggplants and other vegetables is called “ratatouille” or “quiche” depending on the ingredients and the method of cutting the vegetables. The dish turns out to be very aromatic, tender, and is prepared with different options gas stations. Served as a hot side dish meat dishes, in combination with rice or pasta, or as an independent cold appetizer.

Ingredients:

• medium-sized eggplants – 2 pcs.;
• small milk squash – 2 pcs.;
• tomatoes – 5 pcs.;
• onion – 1 pc.;
• bell pepper – 2 pcs.;
• hard cheese – 80 g;
• vegetable oil (olive) – 1 tbsp;
• salt, black pepper - to taste.

Cooking method:

1. Cut the eggplants into slices, add salt, and leave under pressure for 15 minutes.
2. Wash two tomatoes, zucchini and peppers, cut into medium-thick slices.
3. Prepare the dressing - peel the remaining tomatoes, beat with a blender, and grind through a sieve. Finely chop the onion and sauté over high heat until golden brown. Post it tomato mass, salt and pepper. After the mixture boils, reduce the heat and simmer it under the lid for 7-10 minutes.
4. Pour some of the sauce into the baking dish, and then place the chopped vegetables on the edge, overlapping, alternating with each other. Fill with leftovers tomato dressing, sprinkle with cheese, and place the casserole in an oven preheated to 180 degrees for 40-60 minutes.

Video

The end of summer is a real vegetable expanse. There’s so much that’s not growing in the garden beds! I want to stock up for the winter or now please my loved ones delicious dish. Salads, appetizers, stews, casseroles... I suggest preparing a very tasty casserole, for which you will always have all the necessary ingredients at hand.

This casserole is very filling, it contains not only vegetables, but also chicken and cheese. This is a complete lunch or dinner. In addition to its amazing taste and satiety, this eggplant casserole with vegetables, chicken and cheese is a real storehouse of vitamins, and each vegetable is good in its own way. Prepare and enjoy the gifts of summer!

To prepare the casserole you need to take eggplant, tomatoes, chicken fillet, carrots, onions, hard cheese, mayonnaise, refined sunflower oil, Khmeli-suneli seasoning, black ground pepper and salt. When serving, you can sprinkle the casserole with herbs (dill, parsley).

Chicken fillet wash, dry, cut into small pieces and mince.

Add ground pepper and salt to the minced meat.

Mix the mass well.

Wash the eggplants, cut into slices 0.5–0.7 cm thick, sprinkle with salt and leave for 15 minutes. Drain off the released bitter juice.

Place the eggplant slices in a frying pan with heated oil and fry on both sides until browned. Divide the eggplants into three parts.

Peel the onion, cut in half, and then chop each half into thin half rings.

Peel the carrots and grate on a coarse grater.

Place onions and carrots in a frying pan with heated oil and fry until soft.

At the end of frying, add Khmeli-Suneli seasoning and stir.

Wash the tomatoes and cut into thin slices.

Grate the cheese on a fine grater.

Place a third of the eggplant slices on the bottom of the baking container.

Place the minced meat on the eggplants.

Cover the minced meat with another layer of eggplant.

Spread the onion and carrot mixture evenly over the eggplants.

Cover the vegetable mixture with a layer of mayonnaise.

Place the remaining eggplants on the mayonnaise.

Cover the eggplants with tomato slices.

Coat the tomatoes with mayonnaise.

Sprinkle tomatoes with grated cheese.

Place the container in the oven, preheated to 180°C, and bake for about 40 minutes (until the golden brown crust). Eggplant casserole with vegetables, chicken and cheese is ready.

Serve the dish hot, you can sprinkle with herbs.

Bon appetit!

step by step recipe with photos

If you don’t want to spend a lot of time preparing dinner, then a casserole with chicken, eggplant and tomatoes is quite suitable to feed the whole family. You can make a little by using a small mold. Or you can even put the food on a whole baking sheet and not worry about lunch and dinner all weekend. Chicken meat can be marinated in advance, for example, in lemon and onion, then it will turn out softer and tastier.

Ingredients

• 1/2 eggplant
• 1 large tomato
• 1 onion
• 300 g chicken fillet
• 50 ml sour cream
• 2 tsp. salt
• 1 tsp. spices
• 3 chicken eggs
• 3 tbsp. l. vegetable oil
• 100 ml milk
• 4 tbsp. l. flour
• greens before serving

Preparation

1. Wash the eggplant, trim the ends and cut into thin slices.

2. The onion needs to be peeled and cut into thin slices, and the tomato should be washed and also cut into slices.

3. Cover a baking dish with foil and grease it with vegetable oil. Place eggplant slices, salt, sprinkle with spices and brush with sour cream.

4. Place onion slices on top of the eggplants.

5. Wash and dry the chicken fillet, cut lengthwise into layers. Place the pieces on top of a layer of vegetables, salt and sprinkle with spices.

6. Place tomato slices on top of the chicken and add a little salt.

7. Make the filling for the casserole. Beat into a bowl chicken eggs, add milk, add sifted wheat flour.