Eggplant Casserole with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 eggplant (s)
- 4 chicken breast fillet (s)
- 1 can tomato (s), cut into pieces
- 250 g cherry tomato (s)
- 250 g feta cheese
- 250 g cheese (Emmentaler), rated
- 50 g parmesan, rated
- 1 cup crème fraîche
- 1 egg yolk
- 1 lemon (s), the juice it
- 2 onions)
- 2 cloves garlic)
- olive oil
- salt and pepper
- sage
- rosemary
- thyme
- oregano
- some ground cinnamon
Print Recipe
Pin Recipe Instructions
- Slice the aubergines lengthways and fry them until golden brown in olive oil, seasoning with salt, pepper, sage, rosemary and thyme. Salting in advance is not necessary - today`s eggplants have only a few bitter substances. Drain the aubergine slices on paper towels.
- Fry the chicken breast fillets with plenty of herbs (or herbs from Provence). Remove the meat and finally sweat the chopped onions in the pan.
- In a food processor, combine the feta cheese, the Emmentaler and the Parmesan with an egg yolk, the crème fraiche, lemon juice and a little cinnamon to form a mixture.
- It is best to use a small baking dish per person. Put some of the canned tomatoes in each tin and sprinkle with oregano. Put a layer of aubergine on top, sprinkle with onions and garlic (to taste). Then comes the chicken breast fillet. Fill in the spaces with the cherry tomatoes and the rest of the canned tomatoes and season with salt, pepper and oregano. Cover with another layer of eggplant. Spread the prepared cheese mixture on top.
- Bake in a preheated oven at 180 ° C for about 30 minutes.
- Serve with fresh baguette.
- Tip: Season generously with herbs, preferably use fresh ones.
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