Prepare the Aubergines:
Cut the aubergines into slices about 1.5 cm thick.
Place the slices in a bowl with water and a good amount of salt. Let them rest for 15-20 minutes to draw out any bitterness.
After soaking, drain and pat the aubergine slices dry with paper towels.
Preheat your oven to 180°C (350°F).
Season the Aubergines:
Arrange the aubergine slices on a baking tray.
Drizzle with olive oil and season with salt, pepper, sweet paprika, and garlic powder.
Make small incisions with a fork on the aubergine slices to facilitate cooking.
Bake the Aubergines:
Bake the aubergine slices in the preheated oven for 25-30 minutes, until they are tender and slightly golden.
Prepare the Chicken:
Chop the chicken breast into small pieces.
Season with salt, pepper, dried oregano, and sweet paprika.
In a pan, heat some olive oil over medium heat.
Cook the chicken until it is no longer pink and starts to brown slightly. Remove from the pan and set aside.
Make the Tomato Sauce:
In the same pan, add a bit more olive oil if needed.
Sauté the chopped red onion until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Pour in the tomato puree and season with salt and pepper.
Let the sauce simmer for about 10 minutes, then stir in the chopped fresh parsley.
Assemble the Casserole:
In a baking dish, arrange a layer of baked aubergine slices.
Spread a layer of cooked chicken on top of the aubergines.
Pour the tomato sauce over the chicken and aubergines.
Sprinkle grated mozzarella cheese evenly over the top.
Bake the Casserole:
Bake the assembled casserole in the oven at 180°C (350°F) for another 15-20 minutes, until the cheese is melted and bubbly.
Serving Suggestions
Serve this casserole hot, garnished with extra fresh parsley if desired.
Pair it with a side salad or some crusty bread for a complete meal.
Cooking Tips
Soaking the aubergine slices in salted water helps to remove any bitterness and improves their texture.
Adjust the seasoning of the tomato sauce to your taste preferences.
Ensure the chicken is fully cooked before adding it to the casserole.
Nutritional Benefits
Aubergine: Low in calories and rich in fiber and antioxidants.
Chicken: A great source of lean protein.
Tomatoes: High in vitamins A and C, and a good source of antioxidants.
Dietary Information
Vegetarian: No
Dairy-Free: No (use dairy-free cheese if needed)
Gluten-Free: Yes
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 150°C (300°F) for 10-15 minutes before serving.
Why You’ll Love This Recipe
This casserole is packed with savory flavors and has a delightful texture.
It’s a great way to enjoy a variety of nutritious ingredients in one dish.
Perfect for meal prep, as it reheats well and can be made ahead.
Conclusion
This Baked Chicken and Aubergine Casserole is a delicious and comforting dish that’s easy to make and sure to satisfy. With its rich tomato sauce, tender aubergine, and flavorful chicken, topped with melted mozzarella cheese, it’s a recipe you’ll want to make again and again. Enjoy!
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