Eggplant chicken breasts in the oven

4 servings
1 hour 30 min

How do you make eggplant chicken breasts in tomato sauce with mozzarella in the oven? First, prepare the necessary ingredients according to the list. It is better to start cooking with a sauce. Tomato paste can be replaced with ketchup. Oil can take any vegetable suitable for frying. If there is already salt in the Italian spice mixture, then you need to additionally salt the sauce with caution so as not to salt it.

Remove the skin from the tomatoes, cut the flesh into small cubes. How to quickly peel tomatoes? To do this, you need to make shallow cuts on them crosswise and lower it into boiling water for 1-2 minutes. After that, the skin will be removed quite easily.

Peel and cut the onions into small cubes. Determine the size of the bulb according to your taste.

Finely chop the garlic.

In a frying pan over medium heat, heat the vegetable oil. Lay out the onions and fry until transparent.

Add the tomatoes, garlic and spices and stir.

Add the tomato paste, stir and simmer at a low simmer for 7-10 minutes.

Grind soft boiled vegetables with a blender into mash or wipe through a sieve. The blender is suitable for immersion or stationary.

Now prepare the rest of the ingredients. Depending on the size of the chicken fillet, you can take 3 or 4 pieces. For this dish, it is better to take fillet - without skin and bones. Any vegetable oil is suitable. I have olive.

Wash the chicken fillet, dry. Salt, pepper and brush with vegetable oil.

Slice or grate mozzarella. I have brine mozzarella, but pizza mozzarella will also work. Mozzarella can be replaced with any other cheese that melts well.

Rinse the aubergines and cut into circles about 5-7 mm thick. Salt the aubergines if necessary to beat off the bitterness and leave for 5-7 minutes. Then rinse and dry.

Fry the eggplant circles in a dry pan with the grill on both sides until the pattern from the pan appears.

Next, fry the chicken fillet on both sides until the characteristic pattern appears.

Put the fried eggplant circles in a baking dish and pour some of the tomato sauce over them.

Spread the fried chicken breasts on top.

Top with the remaining sauce. Choose a dish dish so that everything fits into it, and the sauce does not spill out while boiling. in any case, I advise you to put a piece of foil or parchment under the mold.

Distribute the mozzarella on top. Place the tin in an oven preheated to 180 ° C and bake for 20-25 minutes until the cheese melts. Enjoy your meal!