Baked Eggplant Casserole
Say goodbye to heavy, oil-soaked eggplant and hello to this stunning, guilt-free masterpiece! This recipe ingeniously uses baked eggplant slices to wrap a savory, saucy chicken and vegetable filling into a beautiful "cake." It’s cheesy, packed with Mediterranean flavors, and looks impressive enough for a dinner party but is wholesome enough for a weeknight meal. It’s a total showstopper that tastes as good as it looks!
Ingredients for 4 people
Instructions
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1
Mix 3 tablespoons of olive oil with 1/4 tsp salt and 1 tsp oregano in a small bowl.
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2
Slice the eggplants lengthwise, place them on a baking sheet, brush both sides with the seasoned oil, and bake at 360°F (180°C) for 20 minutes.
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3
Chop the onion, green pepper, parsley, and chicken breasts while the eggplant bakes.
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4
Heat 1 tbsp olive oil and 1 tbsp butter in a pan, add the chicken, and season with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp rosemary.
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5
Add the chopped onion and green pepper to the pan and sauté until softened.
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6
Stir in 1/2 cup tomato sauce and 2 tbsp water, simmer briefly, then stir in the chopped parsley.
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7
Arrange the baked eggplant slices in a round baking dish so they overlap and hang over the edges like flower petals.
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8
Sprinkle a layer of mozzarella cheese on the bottom, add the chicken filling, and top with more mozzarella cheese.
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9
Fold the overhanging eggplant slices over the filling to seal the casserole.
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10
Spread 1/4 cup tomato sauce on top, garnish with cherry tomatoes and parsley, and sprinkle generously with Parmesan cheese.
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11
Bake again at 400°F (200°C) for 20 minutes until the top is golden and bubbly.
