Eggplant casserole in the oven recipe

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.

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!

Casserole is an underrated, versatile dish that many homemakers often forget about. But in vain! After all, it can be prepared from products that are in the refrigerator. And for those who are on a diet, it can become a low-calorie dish for every day or for any holiday.

During the eggplant season, the question arises of what to cook with them. When these colorful fruits are still left after all the preservation, it’s worth remembering the eggplant casserole with chicken breast and tomatoes!

Ingredients

Servings: – + 4

chicken breasts 4 pcs.
hard cheese 150 g
eggplants 3 pcs.
tomatoes 4 pcs.
garlic cloves 1 pc.
bunch of dill 1 pc.
olive oil 40 ml
ground pepper to taste
salt to taste

Per serving

Calories: 171 kcal

Proteins: 22.8 g

Fat: 7.7 g

Carbohydrates: 2.7 g

60 min. Video recipe Print

Prepare the eggplants: wash, remove the stems, slice thinly to form long strips, add salt.

It's time to get to the rest of the ingredients: grate the cheese on a coarse grater, finely chop the garlic with a knife or pass it through a press, chop the dill, wash and cut the tomatoes into rings, getting rid of the stalks.

15 minutes after adding salt to the eggplants, fry them in olive oil for 3 minutes on each side over low heat.

To keep the eggplants from being greasy, you can transfer them to a paper towel for a few minutes after frying.

Preheat the oven to 180°C. Prepare a baking dish: grease the sides with oil and place the eggplants tightly on the bottom - you should get the first layer of the casserole, so try not to leave empty spaces, but do not touch half of the available eggplants yet.

The second row is the breast - you need to use part of the meat, as there will be another layer of chicken. Then place the eggplants again, and the breast again on it. Tomatoes cover the top of the last row of meat; they are sprinkled with dill and garlic. The final layer should be cheese, which also serves as decoration.

Place the casserole dish in the preheated oven for 25 minutes. It is better to serve the dish not immediately after cooking, but after a quarter of an hour, when the casserole has cooled down a little.

Advice:
It is better to use medium-sized blue ones, since large ones contain many substances that adversely affect the human body.

This is how you can quickly prepare not only a tasty, but also a healthy dish: it contains meat protein, vitamins, fats and vegetables necessary for the body. Bon appetit!

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During the summer season, housewives try to diversify the options for preparing zucchini or eggplant. Original delicious dishes made from these vegetables are casseroles with the addition of tomatoes, potatoes, minced meat and other ingredients. They can be served as an independent snack or as a side dish for meat, pasta or cereals.

How to make eggplant casserole

If you follow a number of simple rules and the right combination of ingredients, preparing a vegetable casserole is very simple. An important condition is the preliminary preparation of the blue ones to remove from them excess substances that give the vegetable a bitter taste. To do this, after cutting, they are thoroughly salted and left under pressure until the brown juice is released.

Other important conditions for preparing vegetable casseroles are:

adding cheese, tomato or white sauce to make the finished casserole juicier;
strict adherence to the recommended temperature and cooking time so as not to dry out the finished dish;
cutting the main ingredients into pieces of approximately the same size.

Eggplant casserole recipe

The blue ones go well with minced meat and chicken, tomatoes, onions and bell peppers. When preparing eggplant dishes, you should add garlic, parsley, dill or cilantro, pepper and other spices. Most casseroles do not lose their great taste after cooling, so they can be served as a cold appetizer.

With tomatoes and potatoes

Time: 40 minutes.

Calorie content of the dish: 160 kcal/100 g. Purpose: as a side dish. Cuisine: European. Difficulty: medium.

Casserole with eggplants and tomatoes with potatoes can be served as a side dish for meat and poultry, or as an independent second course. Hard cheese can be replaced with soft cheese (mozzarella, feta cheese, Adyghe cheese). All vegetables in this recipe are cut into thin slices 5 mm thick; the dish is prepared quickly and has an extremely delicate taste.

Ingredients:

eggplant – 2 pcs.;
young potatoes – 3 pcs.;
tomatoes – 2 pcs.;
garlic – 4 cloves;
hard cheese – 120 g;
greens – 40 g;
vegetable oil – 1 tbsp;
butter – 20 g;
flour – 2 tbsp;
salt, spices, paprika - to taste.

Cooking method:

Prepare the vegetables: wash thoroughly, peel the potatoes, cut into slices.
Grease a baking dish with butter. Place the chopped potatoes, lightly salt and pepper, and place in the oven, preheated to 180°C, for 15 minutes.
Wash the eggplants cut into slices and kept under pressure, fry a little in olive oil on both sides, rolling each piece in flour.
Chop the tomatoes, mash the garlic using a garlic press, finely chop the herbs, grate the cheese using a coarse grater.
Remove the pan from the oven. Place a layer of eggplant on the potatoes, sprinkle with garlic and some cheese, and season. Place a layer of tomatoes on top, sprinkle with remaining cheese and herbs.
Place the formed casserole in the oven for 20 minutes.

With minced meat

Time: 90 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 120 kcal/100 g.
Cuisine: Russian.
Difficulty: medium.

Eggplant casserole with minced meat is a hearty, tasty second course that goes well with stewed (or grilled) vegetables, salads, spaghetti or fried potatoes. In the summer season it can be served separately, without a side dish or appetizers. It is better to prepare minced meat yourself: from beef, not very fatty pork or lamb, chicken or turkey.

Ingredients:

eggplants – 400 g;
beef tenderloin – 300 g;
tomatoes – 150 g;
onion – 100 g;
hard cheese – 120 g;
dill or other greens – 40 g;
vegetable oil – 1 tbsp;
salt, spices - to taste.

Cooking method:

Scroll the meat through a meat grinder, fry with finely chopped onion in vegetable oil over high heat for 15-20 minutes. At the end, add salt and spices.
Wash the vegetables, cut the eggplants into equal circles no more than a centimeter thick, add salt, and place under a press for a few minutes. Then rinse, dry, fry on both sides in oil until golden brown.
Peel the tomatoes (after scalding them with boiling water), chop them into a pulp, mix with grated cheese and finely chopped garlic.
Place the prepared ingredients in a baking dish in layers as follows: half the eggplants – minced meat – half the tomato-cheese mixture – eggplants – tomato-cheese mixture (see photo). Sprinkle with herbs and grated cheese on top. Place the casserole in the oven and bake at 180°C for 40 minutes.

With pasta

Time: 90 minutes. Number of servings: 6 persons. Calorie content of the dish: 190 kcal/100 g. Purpose: as a side dish. Cuisine: European. Difficulty: medium.

For eggplant casserole with pasta, it is better to use hard pasta such as penne (tubes) or tortiglioni (spirals). The dish turns out to be satisfying and high-calorie, so it is served without additional snacks or with a light salad. You can use sour cream or mayonnaise as a sauce for greasing the casserole, and replace fresh tomatoes with tomato paste.

Ingredients:

medium-sized eggplants – 550 g;
pasta – 300 g;
tomatoes – 2 pcs.;
onion – 100 g;
hard cheese – 120 g;
garlic – 5 cloves;
sour cream – 4 tbsp;
vegetable oil – 2 tbsp;

Cooking method:

Boil pasta in salted water until half cooked.
Finely chop the onion and garlic, cut the eggplants and tomatoes into small cubes.
In a very hot frying pan, sauté the onion until golden brown, add the eggplants and tomatoes, simmer, covered, for 20 minutes. Remove from heat, add salt, garlic, seasonings, stir.
Grease the baking dish with vegetable oil. Place pasta and stewed vegetables on top. Grease the casserole with sour cream, sprinkle with grated cheese. Bake for 20 minutes at 180°C.

With rice

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: main dish.
Cuisine: Russian.
Difficulty: high.

Rice goes great with eggplant. A casserole based on these ingredients resembles Greek moussaka in taste - it is very satisfying and can be served as an independent dish. For filling, this recipe suggests preparing bechamel sauce; if desired, you can replace it with sour cream or mayonnaise, slightly diluted with water. Spices and herbs are selected according to taste; coriander and basil go well with eggplant.

Ingredients:

long grain rice – 150 g;
egg – 1 pc.;
medium eggplants – 3 pcs.;
large tomatoes – 2 pcs.;
bell pepper – 1 pc.;
onion – 100 g;
hard cheese – 120 g;
garlic – 5 cloves;
greens – 30 g;
adjika – 2 tbsp;
vegetable oil – 2 tbsp;
milk – 300 ml;
flour – 2 tbsp;
butter – 30 g;
salt, black pepper, spices - to taste.

Cooking method:

Wash and boil the rice until done. Drain off the remaining water, add the egg, stir.
Chop the onion, cut the peppers and tomatoes into small slices, and chop the garlic.
Wash the eggplants, cut into thick slices, add salt, press for 15 minutes, rinse, cut into cubes, fry in oil for 20 minutes.
Lay out the rest of the vegetables, pour half a glass of water, simmer under the lid until the liquid evaporates.
Add garlic, adjika, spices.
Prepare the sauce - fry the flour over high heat for a minute, stirring constantly. Add butter and milk, stir without removing from heat until the mixture thickens (for 2-3 minutes). Salt and add spices (for example, coriander or nutmeg).
Place 2/3 of the rice in a greased baking dish, top with the vegetable mixture, then another layer of rice. Pour the sauce over the casserole and sprinkle with grated cheese. Bake for 15-20 minutes at 180°C.

With chicken breast

Time: 40 minutes. Number of servings: 4 persons. Calorie content of the dish: 160 kcal. Purpose: for dinner. Cuisine: European. Difficulty: easy.

Easy to prepare and delicious, chicken breast casserole with eggplant is prepared with a minimum of additional ingredients and spices. Baked potatoes, warm salads, boiled rice or pasta are suitable as a side dish. The dish can be served hot or cold as a light dinner or main course.

Ingredients:

chicken breast – 250 g;
tomatoes – 2 pcs.;
hard cheese – 80 g;

Cooking method:

Prepare the food - wash the meat and vegetables. Cut the eggplants lengthwise into thin slices, cut the chicken breast the same way, beat it a little, sprinkle with salt and black pepper. Cut the tomatoes into thin slices, finely chop the garlic.
Lightly fry the eggplants (until golden brown) on both sides.
Place a layer of fried vegetables on a greased baking sheet, sprinkle with herbs and garlic. Cover with chicken breast, on top - another layer of eggplant, tomatoes, herbs with garlic, grated cheese.
Bake the casserole in the oven for 20 minutes at 180°C.

Vegetable

Time: 40 minutes. Number of servings: 5 persons. Calorie content of the dish: 110 kcal/100 g. Purpose: as a side dish. Cuisine: European. Difficulty: easy.

Vegetarian vegetable casserole with eggplant and other vegetables is called "ratatouille" or "quiche" depending on the ingredients and the way the vegetables are cut. The dish turns out very aromatic, tender, and is prepared with different dressing options.

. Served as a hot side dish for meat dishes, in combination with rice or pasta, or as an independent cold appetizer.

Ingredients:

medium-sized eggplants – 2 pcs.;
small milk squash – 2 pcs.;
tomatoes – 5 pcs.;
onion – 1 pc.;
bell pepper – 2 pcs.;
hard cheese – 80 g;
vegetable oil (olive) – 1 tbsp;
salt, black pepper - to taste.

Cooking method:

Cut the eggplants into slices, add salt, and leave under pressure for 15 minutes.
Wash two tomatoes, zucchini and peppers, cut into medium-thick slices.
Prepare the dressing - peel the remaining tomatoes, beat with a blender, and grind through a sieve. Finely chop the onion and sauté over high heat until golden brown. Add tomato mixture, salt and pepper. After the mixture boils, reduce the heat and simmer it under the lid for 7-10 minutes.
Pour some of the sauce into the baking dish, and then place the chopped vegetables on the edge, overlapping, alternating with each other. Pour in the remaining tomato dressing, sprinkle with cheese, and place the casserole in an oven preheated to 180 degrees for 40-60 minutes.

Zucchini and eggplant casserole with tomatoes

Light vegetable dish. Can be used as an independent dish. Also suitable as a side dish for meat, poultry or fish.

Ingredients

INGREDIENTS

young zucchini 3 pcs.
eggplants 3 pcs.
tomatoes 4 pcs.
cheese 200 g
garlic cloves 4 pcs.
salt 2 pinch(s)
ground black pepper 2 pinch(s)
vegetable oil 1 tbsp.

Cooking method

Step 1 Wash the zucchini, dry it with a paper towel, cut off the ends on both sides. Slice the zucchini lengthwise into thin slices.

Step 2 Wash the eggplants and dry. Cut off the ends and also cut lengthwise into thin slices.

Step 3 Wash the tomatoes, dry them, cut into thin slices. Peel the garlic and grate it on a fine grater.

Step 4 Grate the cheese on a fine grater, combine with garlic, mix. Grease the baking dish with oil. Place a layer of zucchini, add a little salt and pepper, sprinkle with half the garlic-cheese mixture. Next add a layer of tomatoes. Place a layer of eggplant on top of the tomatoes, also add salt and pepper and sprinkle with the remaining half of the cheese and garlic. Cover the pan with foil and place in the oven, preheated to 180 ͦ C, and bake for 30 minutes. Then carefully remove the foil and place the pan in the oven for another 10 minutes.

Helpful advice

Always dry food washed before cooking with a paper towel to prevent excess moisture from getting into the dish.

Note to the hostess

To make the casserole more filling, you can add a layer of chicken or fish fillet between the layer of zucchini and eggplant.

Video

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. + —
- to 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.

First, wash all the products and dry them slightly - we don’t need excess moisture in the casserole at all.
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.
Add some salt to the meat, season with pepper and set aside for a while.
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.
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.
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.
Place the fillet pieces tightly on top, cover them with slices of tomatoes, overlapping the vegetables, and add a little more dill.
The last layer is cheese crumbles.
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.

Zucchini casserole with eggplants, tomatoes and Suluguni cheese

A delicious dish from the category of everything ingenious, it’s just that the main thing for it is to choose vegetables of the same diameter and then it will easily and beautifully fit into the mold and cook evenly.

Ingredients

500 gr. zucchini,
500 gr. eggplant,
500 gr. tomatoes,
500 gr. cheese "Suluguni"
150 gr. sour cream or mayonnaise,
5 cloves of garlic,
Dill and cilantro greens,
Salt and pepper to taste.

Cooking method

Rinse the vegetables thoroughly in cold water and cut into an equal number of slices 5-7 mm thick. If you think the zucchini has a rough skin, you can cut it off.
Cut the cheese in the same way as vegetables; “Suluguni” cheese looks optimal in this dish, but you can replace it with “Adygei” or any other cheese of your choice.
Mix finely chopped greens with mayonnaise or sour cream, add chopped garlic, pepper, salt and mix again.
Place slices of tomato, zucchini, eggplant and cheese one by one in a baking dish, season with salt and pepper, place the prepared sauce on top of the vegetables and place in an oven preheated to 200 degrees for 30-40 minutes.
Let the finished casserole stand for 15 minutes and serve.

Bon appetit!

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 spoil 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 warmed up 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.

Zucchini and eggplant casserole in the oven

Another simple option is to bake this dish in the oven. By using a minimum of product, the dish turns out to be dietary. It contains no fatty or high-calorie foods. Suitable for feeding children.

Necessary:

one eggplant;
half a zucchini;
onion - one large or two small;
olive oil (to taste);
salt, spices.

The casserole contains 115 calories per 100 grams.

Stages:

Wash the zucchini and eggplant. To peel;
Cut into small cubes up to 2 cm in size. If necessary, peel the zucchini from the entrails. If he is young, you don’t have to do this;
Mix the vegetables together in a deep bowl. Add salt, spices and olive oil to taste. It is good to distribute them over the entire surface;
Peel the onion and chop it into small pieces;
Place the vegetables in the form. Cover it with food foil;
Set the oven temperature to 180 degrees and let it warm up;
Bake the dish for 25 minutes. 10 minutes before it’s ready, remove the foil and let it brown.

When serving, the casserole can be decorated with tomatoes. To do this, they should be cut into circles and placed along the edge of the mold. If desired, you can add a little cream cheese. Thanks to this, the taste will become more delicate.

If you add diced potatoes at the cooking stage, the dish will be more nutritious.

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;
Onions – 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

Cut the chicken into large cubes and brown it in oil, adding salt and pepper.
Add vegetables cut into cubes there. Keep on low heat until softened.
We wash the potatoes and set them to boil in their skins. When cooked, peel and cut into circles about 5 mm thick.
Grease the mold with butter, put a mixture of chicken and vegetables on the bottom, and potato slices on top, laying them overlapping.
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.

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:

Eggplants must be cut into cubes, and then be sure to soak in water, not forgetting to add salt.
Cut the carrots into cubes and finely chop the onion. Fry all this in a frying pan, pouring vegetable oil.
Drain the eggplants, dry them and place them in a frying pan, add the chopped tomato.
Fry the eggplants - the color should be silver. Add salt and pepper, squeeze 2 cloves of garlic through the garlic press.
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.
Grease a baking dish with sunflower oil and place the chicken mixture in the first layer.
Then the eggplant filling with vegetables.
On top is the second half of the chicken, sprinkled with grated cheese.
Everything goes into the oven for 15 minutes.