Casserole with eggplant and chicken fillet. Chicken casserole with eggplant in the oven

The end of summer is a real vegetable expanse. There’s so much that’s not growing in the garden beds! I would like to stock up for the winter or now please my loved ones with a 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, ground black pepper and salt. When serving, you can sprinkle the casserole with herbs (dill, parsley).

Wash the chicken fillet, dry it, cut into small pieces and pass through a meat grinder.

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 golden brown). Eggplant casserole with vegetables, chicken and cheese is ready.

Serve the dish hot, you can sprinkle with herbs.

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 suits 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

There are many delicious ideas on how to easily prepare and beautifully serve meat and vegetables, but not everything is received with a bang by our favorite whims. An easy-to-prepare and very healthy homemade casserole with eggplant and chicken with cheese will certainly appeal to even those who don’t really like the gifts of the garden beds. The juicy pulp of tomatoes combined with the tenderness of poultry meat, complemented by a golden-brown crust of mozzarella or gouda with your favorite spices, will whet anyone’s appetite!

Of course, someone prefers not to mix many foods in one plate and chooses separate meals, but casseroles are a great way to “disguise” healthy foods that your dear child stubbornly refuses to eat.

In addition, by putting together vegetables, meat, cheese and seasoning everything with spices, we get a hearty dish that will be ready just in time for breakfast or dinner. You can take it with you to a family picnic or to work as a lunch snack.

This treat is an ideal option for those who chronically do not have enough time to cook, and feed their family fast food.

Classic recipe for chicken casserole with eggplant and cheese

Ingredients

• - about 400 g + -
• Eggplants - 2 pcs. + -
• - 2 pcs. + -
• — 150 g + -
• - 1 bunch + -
• - 2 pcs. + -
• - 2-3 tbsp. + -
• - 1/3 tsp. + -
• - taste + -

How to make a chicken and eggplant casserole with cheese

Preparing this dish from vegetables and chicken fillet is as easy as shelling pears, so even the most novice cook can cope with this task. The appearance of the appetizer will be so festive and elegant that it can be served at the banquet table.

Another undoubted advantage of the treat is its accessibility, because vegetables can be used not only fresh, but also frozen.

1. First, wash all the products and dry them slightly - we don’t need excess moisture in the casserole at all.
2. Now we start slicing: we cut the tomatoes into circles, up to 5 mm thick, the chicken - in half along the grain, and the blue ones - into longitudinal slices no thicker than 0.5 cm.
3. Add some salt to the meat, season with pepper and set aside for a while.
4. After removing the husks from the garlic, we pass it through a hand press. Mix the resulting aromatic paste with half of the prepared butter.
5. Armed with a culinary silicone brush, coat the eggplant “tongues” on both sides with aromatic oil, then place them on the bottom of a well-heated frying pan with a thick bottom.
6. Fry, or rather dry, them without oil until lightly browned and immediately put in a greased form, then sprinkle with half of finely chopped dill.
7. Place the fillet pieces tightly on top, cover them with slices of tomatoes, overlapping the vegetables, and add a little more dill.
8. The last layer is cheese crumbles.
9. Next, all that remains is to place the mold in the oven, preheated to the optimal 190 degrees, and hold it behind the closed door for about 40 minutes until the ingredients soften.

It is best to serve the treat warm, when the cheese is still stretchy, and vegetables and meat, brought to the maximum degree of tenderness, exude an incredibly appetizing aroma.

Dietary recipe for chicken and eggplant casserole

This version of a universal treat will come to the table on diet days, when every calorie counts. We won’t fry the ingredients, but thanks to marinating the chicken in soy sauce, the dish won’t turn out bland in the end.

The blue ones, if desired, can be safely replaced with zucchini. Grease the pan with butter or olive oil - it definitely won’t ruin the taste.

Ingredients

• Poultry fillet – 500 g;
• Small eggplant fruits - 2 pcs.;
• Juicy tomatoes – 2 vegetables;
• Cheese of any hard variety – 200 g;
• Classic soy sauce - 3 tbsp;
• Butter (for lubrication) – 30 g;
• Set of spices for chicken – 1 pinch;
• Salt - to taste;
• Cilantro or dill - 1 bunch.

How to bake a diet chicken casserole with eggplant

• After washing the meat, cut it with a sharp knife into small pieces, up to 1 cm thick, across the grain.
• Place the chicken slices in a deep container, pour in soy sauce and season, if desired, with your favorite chicken spices.
• While the meat is marinating, let's start with the vegetables. We cut tomatoes and blue ones into circles, up to 5 mm thick.

The sliced ​​eggplant must be salted, placed in a deep bowl and allowed to stand for a while so that the bitterness goes away along with the liquid.

• Having greased the mold, we place pieces of chicken tightly on the bottom, and salted mugs of blue ones on them, draining off any liquid that has come out before doing this.
• After chopping the cheese on a coarse grater, cover a layer of eggplant circles with half of the resulting shavings, place the sliced ​​tomatoes on top, add salt to them and send the pan to the oven. By that time it should already be heated to 180 o C.

The total cooking time for your favorite chicken casserole with eggplant in the oven is 50 minutes.

• 20 minutes before readiness, open the door, take out the pan and sprinkle the dried tomatoes with the rest of the cheese shavings.

Having taken out the finished dish, let it cool slightly, cut into portions and serve, sprinkled with fresh herbs.

Original casserole of eggplant, tomatoes and chicken

Ingredients

• Poultry meat – 0.5 kg;
• Medium-sized tomatoes – 3 pcs.;
• Large eggplant – 1 fruit;
• Potatoes – 3 medium tubers;
• Onion – 1 pc.;
• Hard cheese – 150 g;
• Odorless vegetable oil – 2 tbsp;
• Butter – 20 g;
• Salt – 1/3 tsp;
• Black pepper (ground) - to taste.

Step-by-step recipe for casserole with chicken and eggplant in the oven

1. Cut the chicken into large cubes and brown it in oil, adding salt and pepper.
2. Add vegetables cut into cubes there. Keep on low heat until softened.
3. We wash the potatoes and set them to boil in their skins. When cooked, peel and cut into circles about 5 mm thick.
4. Grease the mold with butter, put a mixture of chicken and vegetables on the bottom, and potato slices on top, laying them overlapping.
5. Sprinkling grated cheese on top, place the almost finished casserole of eggplant and chicken fillet with vegetables in a heated oven for about 20-30 minutes, so that the chicken reaches the desired temperature and the cheese melts.

If your friends suddenly called, saying that they would be there soon, or you wanted something special on a rainy day, then you can quickly and easily prepare a treat that will please both hosts and guests.

A delicious homemade casserole with eggplant, chicken and seasonings will help out in any case.

Moreover, there are a great many variations of this surprisingly simple and beloved dish: with zucchini, carrots, and mushrooms. So you can fantasize every day, surprising your home with a variety of tastes.

The simplest eggplant casserole with chicken fillet, tomatoes and cheese. A primitive, light and appetizing dish for every day. Low-calorie casserole for those on a diet.

Ingredients:

• Chicken breast (fillet) - 4 pcs.
• Eggplants - 2-3 pcs.
• Tomatoes - 3-4 pcs.
• Cheese - 150 g
• Garlic - 1 clove
• Dill greens
• Vegetable oil for frying
• Salt, red and black pepper to taste

Preparation:

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 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. Lightly salt and pepper the chops.

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

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.

4. Place the pan in an oven preheated to 180°C and bake for 20-25 minutes. Remove the pan with the casserole from the oven, let stand for 10 minutes and serve.

To be healthy, you need to eat right. Fruits and vegetables are the best helpers. Prepare a delicious eggplant casserole, and your whole family will be absolutely delighted! Both children and adults will surely enjoy this tasty and healthy dish. This means it’s time to cook this delicacy in the oven using the best casserole recipes using eggplant.

Casserole with potatoes, minced meat and eggplant in the oven

To prepare this dish you will need the following ingredients:

• 6 potatoes;
• 1 eggplant;
• tomato;
• Bell pepper;
• half a kilogram of minced meat;
• a tablespoon of mayonnaise, the same amount of sour cream;
• a couple of cloves of garlic.

How to cook:

1. The first layer will be half of the potatoes in the pan in which the casserole will be cooked.
2. Now the eggplants should be cut into circles. Add salt and fry in a frying pan.
3. The second layer is half of the fried eggplants.
4. Next, fry the minced meat with spices. This will be the third layer.
5. Then the vegetable part: cut the tomato and bell pepper into thin strips and slices, place on the minced meat - first the tomatoes, then the pepper.
6. The next layer is eggplant, then potatoes.
7. Now you need to prepare the filling: for this, mayonnaise and sour cream are mixed. Add a couple of garlic cloves squeezed through the garlic and water. The casserole is covered with this mixture.
8. Place the dish in the oven for half an hour. After this, all that remains is to take out the treat and sprinkle with grated cheese. Back into the oven, already turned off, but not cooled down, for 10 minutes.

The finished casserole can be sprinkled with herbs.

Meat casserole with eggplants

Ingredients:

• 4 eggplants;
• half a kilogram of minced meat;
• two heads of onions;
• couple of st. l. sunflower oil;
• 1 tbsp. l. tomato paste;
• 40 grams of parsley;
• salt and ground pepper.

Cooking secrets:

1. You should peel and finely chop the onion, sauté it, not forgetting to mix it with minced meat. Pepper and add tomato paste, add salt. Everything is thoroughly mixed and sprinkled with chopped parsley.
2. Water is poured in and everything is mixed again.
3. Proceed to cooking the eggplants. Cut them into slices, add salt and bread them in flour, then fry them on both sides.
4. On a baking sheet, greased with oil, lay out layers of prepared minced meat and eggplant. The final layer should be meat.
5. All this is baked in the oven, covered in floury white sauce or drizzled with oil.

Eat hot.

Italian eggplant and tomato casserole with cheese

Ingredients:

• eggplants – kilogram;
• mozzarella – 300 grams;
• grated parmesan;
• basil;
• olive oil.

For the tomato sauce:

• fresh tomatoes – 80 grams;
• a couple of cloves of garlic;
• one and a half teaspoons of granulated sugar, the same amount of olive oil;
• salt and pepper to taste.

How to prepare the delicacy:

1. Cut the eggplants into thin longitudinal slices.
2. Sprinkle with salt. Leave for half an hour or an hour to remove the bitterness, then rinse and dry, fry. Drain on paper towels.
3. Prepare tomato sauce. To do this, chop the garlic and place the tomato pulp in a saucepan: remove the skin from fresh tomatoes, chop them finely if you don’t have ready-made canned pulp.
4. Add garlic and butter, granulated sugar.
5. Simmer over low heat: you want the volume to reduce by 2 times.
6. Cut the cheese into circles.
7. Place in a rectangular shape: eggplants, coating them with sauce; mozzarella cheese sprinkled with Parmesan; the rest of the ingredients, with the last layer being the eggplant, again sprinkled with Parmesan.
8. All that remains is to put the dish in an oven preheated to 180 degrees and cook for 15 minutes.

Casserole with eggplant, zucchini and sun-dried tomatoes

This vegetable casserole makes a great light, low-calorie dinner for the whole family. And sun-dried tomatoes will add a special aroma and piquancy to the dish.

List of products used:

• medium-sized eggplant fruits - 2-3 pieces;
• small thin zucchini fruits - 1-2 pieces;
• sun-dried tomatoes - half a can;
• raw champignons – 100-150 grams;
• medium-sized onion - one piece;
• garlic cloves – 2-3 pieces;
• hard cheese;
• ground spices (thyme, nutmeg and pepper) - a small pinch.
• refined vegetable oil.

How to cook:

1. Pre-washed and peeled eggplant fruits are cut into thin slices. Leave them in clean ice water for about twenty minutes, then fry in refined oil until golden brown.
2. Fry the onion, cut into small cubes, until golden, then add the chopped mushrooms to it and simmer them together for a few minutes.
3. Cut the zucchini fruits into thin slices, grind the garlic in a mortar, and grate the cheese.
4. Place half the eggplants and zucchini, all the onions and mushrooms and half the sun-dried tomatoes in a greased dish. Sprinkle with garlic. Then lay out the remaining zucchini with eggplants, the remaining tomatoes, sprinkle with cheese and ground spices. Cook for 40-45 minutes.

If you add minced meat, the dish will become not only tastier, but also more satisfying.

Eggplant casserole with meat

This dish is similar to ratatouille.

Ingredients:

• 3 or 4 eggplants;
• beef meat – 700 grams;
• a pair of onions;
• 4 tbsp. l. olive oil;
• a couple of tablespoons of tomato paste;
• tomatoes - 3 pieces;
• half tsp salt;
• a pinch of cumin;
• ground black pepper;
• 300 ml mineral water;
• 100 grams of parsley;
• 2 garlic cloves;

How to cook the casserole:

1. Prepare the eggplants. To do this, salt should be diluted in a liter of water. Cut the peeled eggplants into thin rings. They should be soaked in water, slightly salted. After half an hour, remove the eggplants and place them on a towel to drain the water.
2. Now you need to prepare the gravy. To do this, cut the onion into half rings. Heat 4 to 5 tbsp in a deep bowl. l. spoons of oil, then add the onion. Fry. The meat is cut into small pieces. Place the meat in a preheated bowl and cook over low heat for 5 minutes.
3. Then add salt (less than a teaspoon), season with dry herbs and pepper.
4. Add about 2 tbsp. l. tomato paste. Continue frying while stirring the gravy. Pour in one and a half glasses of boiled water, boil, then reduce the heat and cover with a lid. Cook the gravy for 60 minutes.
5. Heat the oil in a frying pan, then fry the eggplants and meat one by one until half cooked. When the vegetables turn light brown, they need to be transferred to a separate bowl: excess fat should drain off.
6. Pour half of the meat gravy into the mold. If it turns out more, then leave it for another dish or take a larger form.
7. Lay out a layer of fried eggplants.
8. Tomatoes are cut into slices.
9. Now you should distribute the tomatoes between the eggplants.
10. Place parsley and chopped garlic on top.
11. Place in the preheated oven for half an hour to a maximum of 40 minutes.

It is better to choose a harness as the meat component.

Casserole with chicken and eggplant

This dish can be prepared with chicken or breast. In any case, it will turn out very tasty.

Ingredients:

• breast or chicken fillet – 300 grams;
• medium sized eggplant;
• a pair of eggs;
• 1 carrot;
• onion - head;
• 3 tbsp. l. semolina;
• salt and pepper, favorite seasonings;
• tomato;
• grated cheese.

Step-by-step instructions for preparing the dish:

1. Eggplants must be cut into cubes, and then be sure to soak in water, not forgetting to add salt.
2. Cut the carrots into cubes and finely chop the onion. Fry all this in a frying pan, pouring vegetable oil.
3. Drain the eggplants, dry them and place them in a frying pan, add the chopped tomato.
4. Fry the eggplants - the color should be silver. Add salt and pepper, squeeze 2 cloves of garlic through the garlic press.
5. Chicken meat should be boiled and cut into smaller pieces. Beat in the eggs and add salt and pepper to taste. Add semolina and seasoning. Mix everything thoroughly.
6. Grease a baking dish with sunflower oil and place the chicken mixture in the first layer.
7. Then the eggplant filling with vegetables.
8. On top is the second half of the chicken, sprinkled with grated cheese.
9. Everything goes into the oven for 15 minutes.

Casserole with eggplant and cheese (video)

Of course, these are not all recipes for making eggplant casserole. But these are the best recipes that are really worthy of your attention. Treat your loved ones to this delicious delicacy!