This is my third and I must say, the attempt to cook the most delicious eggplant.I always buy them because they are beautiful and well beckon me, but then do not know what to do with them.Baked eggplant and chicken was very good option, because it is easy and relatively fast.
You will need:
- 2 large eggplants;
- 2-3 tomatoes;
- 2-3 chicken breasts;
- cheese (to grate, suitable Russian / Dutch, etc.);
- cheese (optional);
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zucchini with chicken in the oven: photo recipe
1. Cut the zucchini into thin slices, washthem and pat dry.Some advise to cut zucchini peeler, but then it turns out I was too thin, so I do it with a knife - a plate obtained by 5-7 mm.Salt the squash, put them in a bowl and leave for 20 minutes, so they gave the juice.
Note: Some prefer if pre-fry zucchini, then their taste turns more intense and the structure they are more dense.Roasted squash in a pan with vegetable or o
live oil, literally a couple of minutes on both sides.
2. chicken and cut into thin layers (about 1-1.5 cm thick) and repel the two sides, after having covered the meat cling film so as not to splash allkitchen :) Lightly salt the chicken, add the pepper.
3. Cut tomatoes rings crumble garlic and grate on a fine cheese grater.
4. brynza cut into slices.
5. Drain juice eggplant.
6. put in a higher form of baking a layer of eggplant, brush with mayonnaise, add the garlic, crumble a little feta cheese and the usual cheese.Top with layers of tomato and chicken, all nezabyvaya add mayonnaise, garlic, cheese, may be a little greener.
At the top must be the tomatoes, sprinkle them well with cheese and spices.But the greens better to sprinkle a ready meal, otherwise it will burn during baking.
7. Preheat oven to 190 ° C and put your casserole of zucchini and chicken for 25-30 minutes.If the casserole turned out too thick with lots of layers, it will take more time - about 40 minutes (but make sure that the cheese does not become brown).