Eggplant and tomato chicken in the oven

4 servings
1 hour 20 min

How to bake eggplant with chicken? Prepare the necessary ingredients for the dish. Eggplant take better large, they are laid out in two layers and should completely cover the entire perimeter.

Wash the aubergines, dry and cut them along with plates. Salt the aubergines and leave for 20 minutes to beat off the bitterness. Then rinse the vegetables in cold water and dry with wipes. Water droplets must be removed, otherwise they will shoot in a hot pan and you will have to wash the kitchen from fat.

In a frying pan, heat the vegetable oil and fry the eggplant plates for 2-3 minutes on both sides. If you have a grill pan, fry the aubergines on it - you get a beautiful drawing.

Cut the chicken fillet into thin plates. If the pieces are thick, it is better to beat the meat with a hammer on both sides.

Wash the tomato and cut into thin circles.

Grate the cheese over a coarse grater.

Wash the greens and chop them finely. In addition to parsley, you can use any other greens to taste.

Peel and finely chop the garlic. If desired, you can not add garlic at all.

Put some of the aubergine plates in a vegetable oil-greased baking dish. They must completely close the entire bottom of the mold.

Top with the chicken fillet. Salt and pepper the meat.

Put the remaining aubergines on the chicken.

Lay circles of tomatoes on eggplant. Lightly salt and pepper the tomatoes, too.

Spread the crushed garlic and greens on top.

Pour mayonnaise over everything. Convenient to do this with a pastry bag or a regular cellophane bag, whose tip is cut off.

Sprinkle everything with grated cheese. Put the eggplant and tomato chicken in the oven preheated to 180 ° C for 35-40 minutes. The exact time depends on the features of your oven, as well as the thickness of the layer of chicken fillet. If the cheese is brown and the dish is not ready yet, cover the tin with foil. Enjoy your meal!