Chicken casserole with eggplant and tomatoes. Chicken casserole with eggplant Chicken casserole with eggplant and tomatoes

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 chicken eggs into a bowl, add milk, add sifted wheat flour.

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

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.

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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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!