- Chicken Breast - 1
- Eggplant - 2 large
- Tomato - 1 kg (2.2 lbs)
- Onion - 2
- Garlic - 2-3 cloves of
- Salt -
- Pepper -
- Oregano -
- Basil -
- Swiss Cheese - 100 g (0.2 lbs)
- Smoked Cheese - 50 g (0.1 lbs)
- Olive Oil - 0.5 dl (1.7 oz)
Cut the eggplant lengthwise and then into 1 cm thick slices, salt and let stand for 1 hour. Put the tomatoes in boiling water for a few minutes, and then pull off the skin and chop into small cubes.
Dice the chicken breasts and fry in a small oil with salt.
Use the remaining oil and saute the chopped onions, garlic, the chopped tomatoes and spices. Add the pre-cooked chicken breasts, diluted with a little water and simmer until tender.
Fry the eggplant slices on both sides, then blot with paper towels to remove the grease.
Lightly grease the baking dish. Add a layer of the meat and tomato sauce, then a layer of eggplant slices, and so on until all ingredients are gone, but the last layer should be eggplant.
Sprinkle with grated cheese and bake.
Baking temperature: 200 ° C
Cooking method: Conventional
Also known as: Eggplant Casserole With Chicken, Greek Eggplant Casserole, Chicken Casserole With Tomato Eggplant