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🍽️ Chicken Eggplant Casserole

375 kcal · 30 min · 4 servings

Ingredients

• Eggplants 3 pcs.
• Vine tomatoes 4 pcs.
• Onions, yellow 2 pcs.
• Garlic cloves 2 pcs.
• Thyme, fresh 10 g
• Baguette 1 pc.
• minute cutlets from chicken 600 g
• Salt pinch
• Pepper, black ground pinch
• Butter 1 tbsp
• Red wine, dry 100 ml
• Poultry broth 200 ml

Instructions

1. 1. Thoroughly wash the eggplants and tomatoes under running water.
2. 2. Slice the eggplants and tomatoes into rounds about half a centimeter thick.
3. 3. Cut the onions in half and remove the outer skin.
4. 4. Slice the peeled onions into thin rings.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the thyme and pat the leaves dry.
7. 7. Strip the thyme leaves from the stems.
8. 8. Slice about 100 grams of baguette into thin slices.
9. 9. Wash the chicken meat and pat it dry with kitchen paper.
10. 10. Cut the chicken pieces in half if they are large.
11. 11. Preheat the oven to 200 degrees Celsius with top and bottom heat.
12. 12. Rub the chicken meat in a bowl with salt, pepper, and the chopped garlic.
13. 13. Grease a baking dish with some fat.
14. 14. Layer the chicken pieces alternately with the tomatoes, eggplants, baguette slices, and onion rings in the dish.
15. 15. Season the layers with salt, pepper, and the stripped thyme leaves.
16. 16. Mix red wine and chicken broth in a separate bowl.
17. 17. Pour 200 milliliters of the wine broth over the meat and vegetables in the baking dish.
18. 18. Place the casserole in the preheated oven for about 30 minutes.
19. 19. After 15 minutes of baking time, pour the remaining red wine broth over the casserole.
20. 20. Serve the finished casserole with the remaining baguette.

Nutrition per serving

• kcal: 375
• Protein: 30 g · Fett/Fat: 15 g · Carbs: 35 g