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Quick appetizers.

Baked eggplant casserole.

Quick appetizers.

Very tasty, summer dish.
Elegant combination of eggplant, cheese, chicken fillet and juicy tomato.
A little spice, greens and here, on the table is already a gorgeous dinner.

Quick appetizers.

Preparation: 15 m
Preparation: 45 m
Servings: 4-5 servings


Form 22 * 25 cm.

Eggplant: 1 piece (large)
Cherry tomatoes: 15 pcs.
Cheese: 100-150 gr.
Chicken breast: 1 fillet.
Soy sauce: 3 tbsp.
Paprika: 1 tsp.
Garlic or dried garlic: 2 cloves or 1 tsp.
Salt: to taste.
Black pepper: to taste.


1. Chicken washed, cut excess, cut into thin plates and beat off a little.
2. Eggplant washing, cut the «ass», cut into thin circles. Soak eggplants in salty, cold water so that bitterness is gone.
3. Marinate the chicken and leave it for 10 minutes, in a mixture of soy sauce, paprika, black pepper and garlic. Cheese rub on a coarse grater.
4. The tray is well covered or sprinkled with oil. We lay out a layer of eggplant on the bottom. We put the cheese on the grater from above.
5. Cut the tomatoes in circles.
6. Put the cheese on a smooth layer of chicken. Tomatoes are cut in half and stacked on fillets. Then again a layer of eggplant. And on top, the casserole is well sprinkled with cheese.
7. Bake in the oven at 180C for about 35-45 minutes. Ready to bake the casserole and serve hot. I sprinkled the dish with fresh herbs.

In the priority, for this dish, in my opinion, coriander is suitable, because it is perfectly combined with aubergines.
I served a table with natural yoghurt, also very tasty, this dish will be combined with sour cream.


Quick appetizers.

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