You will love this casserole from the first bite! It turns out incredibly tasty, juicy - just delicious! I have been cooking it for the third day in a row, we are delighted with it, we eat it very quickly for dinner with vegetable salad. Cook this yummy too!
Ingredients:
a hen
eggplant
tomato
cheese
garlic
vegetable oil
salt
spice
greens
We need 2-3 eggplants depending on the size. We cut them lengthwise into plates. It is not necessary to cut too thick, the thickness is about 1 cm, no more. Sprinkle the eggplants with salt and leave for 20 minutes so that bitterness comes out of them.
Meanwhile, we take chicken breast (fillet) 3 pcs. We cut each breast into 3-4 layers and beat off. Salt the meat to taste and add spices, I only use black ground pepper and a little paprika.
Then drain the juice from the eggplant and fry them in vegetable oil, for 2-3 minutes on each side. Eggplants absorb a lot of oil, so after frying we put them on paper napkins and lightly blot them to remove excess oil. Cut two or three ripe tomatoes into slices.
Grease the baking dish with vegetable oil. Spread over half of the fried eggplant. Put the chicken fillet on top. On top, again eggplants. Then a layer of tomato. Salt and pepper the tomatoes a little to taste, add 1-2 chopped cloves of garlic.
Sprinkle with grated cheese (100 gr) on top. You can also mix grated cheese and mayonnaise, it will be very tasty too. The casserole is cooked in the oven at 180 degrees. Cooking time 20-25 minutes.
Sprinkle fresh herbs on top of the casserole. When hot, this casserole just flies away! Bon appetit, friends!
Read also: "Shashlik" of champignons in the oven (or on the grill). 15 minutes and done
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