Eggplants in layers

Name: Eggplants in layers - Maria E.
Ingredients: 2 eggplants; 3 tomatoes; 150 g mozzarella; 100 g cheese; 50 g spicy cheddar cheese; 50 ml olive oil; salt and pepper; 1/2 sliced chicken breast; 1 handful of basil leaves; 300 ml tomato juice; 1 teaspoon sugar

Salad - Eggplants in layers by Maria E. - Recipia

Layered eggplants are inspired by the classic parmigiana, but here, slices of chicken breast are added alongside mozzarella, cheese, and cheddar. The eggplants are cooked on a grill pan, then everything is layered in a baking dish with tomato sauce and fresh tomato slices. The result is a hearty dish that can also be prepared without meat if you prefer a version closer to the original recipe. QUICK INFO Total time: not specified exactly; preparation includes grilling and final baking. Preparation time: not mentioned in the original recipe. Cooking time: 2-3 minutes on each side for the chicken breast, plus 20-25 minutes in the oven. Servings: the exact number is not specified; the quantity is suitable for a family dish. Difficulty: easy to medium. Recipe type: baked dish with eggplants, tomatoes, cheeses, and chicken breast. INGREDIENTS 2 eggplants 3 tomatoes 150 g mozzarella 100 g cheese 50 g spicy cheddar 50 ml olive oil Salt and pepper 1/2 chicken breast, sliced 1 handful of basil leaves 300 ml tomato juice 1 teaspoon sugar METHOD OF PREPARATION 1. Prepare the eggplants Wash the eggplants and remove the stems without peeling them. Cut them lengthwise into slices. Sprinkle salt over them, then drizzle with a little olive oil. Heat a grill pan and brown the eggplant slices on both sides. You don’t need to use all the oil from the ingredients at this step. The eggplants should just be cooked and have light grill marks. 2. Cook the chicken breast Season the chicken breast slices with salt and pepper. Place them in the same grill pan and cook for about 2-3 minutes on each side. The time may vary depending on the thickness of the slices, but they should be cooked enough before assembling the dish. 3. Prepare the tomato sauce Pour the tomato juice into a bowl and mix it with a pinch of salt, pepper, a teaspoon of sugar, and finely chopped fresh basil. The sugar balances the taste of the tomato juice, especially if it is more acidic. Mix well and set the sauce aside until assembly. 4. Prepare the remaining ingredients Slice the three tomatoes. Tear or cut the mozzarella into pieces, and grate the cheese. The cheddar can be cut into small chunks. Pre-portion the eggplants, tomato sauce, and mozzarella so that you have enough for both layers. 5. Assemble the layered eggplants Grease a baking dish with a little olive oil. Place half of the tomato sauce at the bottom of the dish. Add half of the eggplant slices, then lay the grilled chicken breast slices on top. Continue with tomato slices, pieces of mozzarella, and a few basil leaves. Place the second layer of eggplants on top. Pour the remaining tomato juice, then add more tomato slices. Season with freshly ground salt and pepper and drizzle with a little olive oil. 6. Add the cheeses and bake Sprinkle the grated cheese on top. Add the remaining mozzarella and chunks of cheddar. Place the dish in a preheated oven at 180 degrees Celsius and bake for 20-25 minutes. The dish is served warm. WHY I MAKE THIS RECIPE OFTEN I love the combination because it’s heartier than a simple eggplant dish, but it doesn’t require complicated preparation. The eggplants and chicken breast cook quickly on the grill pan, while the oven takes care of the final part of the recipe. It’s also an easy dish to adapt. If I don’t have parmesan, I use cheese, mozzarella, and a bit of cheddar, just like in this version. If I want to skip the meat, I simply omit the chicken breast and keep the rest of the steps. TIPS Eggplants are used with the skin on. They only need to be washed and have their stems removed before slicing. The slices should be cut lengthwise so that they can form layers in the dish. They don’t need to be perfectly equal, but it’s helpful to have similar thicknesses for even cooking. Do not use all the oil from the total amount in the grill pan. Some is used for the eggplants, and the rest can be used to grease the dish and drizzle on the final layer. The chicken breast is cooked before being placed in the dish. The 20-25 minutes in the oven are for baking the dish and melting the cheeses, not for cooking raw meat from the start. The tomato sauce does not need to be cooked separately. It is mixed directly with salt, pepper, sugar, and basil, then used in the assembly. SUBSTITUTIONS Parmesan can be used in place of some of the cheese or alongside it if you have it on hand. The original recipe was inspired by eggplant parmigiana, but parmesan was not used in this version. The chicken breast can be completely omitted for a meatless version. No mandatory substitution is needed, as the eggplants, tomatoes, and cheeses already form the base of the dish. Cheese and cheddar can be used together or in available proportions, keeping the idea of cheeses on top. Mozzarella remains suitable for the pieces between layers and for the final layer. VARIATIONS For a vegetarian version, remove the chicken breast and follow the same assembly order. Place the eggplants in a thicker layer between the tomato sauce, tomato slices, and cheeses. If you prefer a taste closer to parmigiana, you can keep only the eggplants, tomato sauce, mozzarella, and parmesan, without chicken breast. This is a variation based on the inspiration of the recipe and does not change the method of preparing the eggplants. For a spicier version, the spicy cheddar from the ingredient list can be kept as is. If you use regular cheddar, the dish will be less spicy. SERVING IDEAS Layered eggplants are served warm, immediately after baking. They can be placed directly on plates with care, as the layers are soft and the tomato juice remains in the dish. The dish can be served as a main course, thanks to the chicken breast and the amount of cheese. In the meatless version, it remains a hearty vegetable and cheese-based meal. FREQUENTLY ASKED QUESTIONS Do you peel the eggplants before preparation? No. The eggplants are washed, stems removed, and cut lengthwise, skin included. Can I make the recipe without chicken breast? Yes. The chicken breast can be omitted, and the rest of the ingredients and steps remain the same. You will get a meatless version, more directly inspired by eggplant parmigiana. How long do you cook the chicken breast? The chicken breast slices are cooked on the grill pan for about 2-3 minutes on each side. The exact duration depends on the thickness of the slices. Is it mandatory to use all three types of cheese? The recipe uses mozzarella, cheese, and cheddar. Mozzarella provides soft pieces between layers, cheese is grated on top, and cheddar is added in chunks. If you don’t have all types, you can adapt them, but the taste will not be identical to the original recipe. Can I prepare the tomato sauce separately? No need. The tomato juice is mixed directly with salt, pepper, sugar, and basil, then distributed in the dish between layers. NUTRITIONAL VALUES The values below are estimates and depend mainly on the exact amount of chicken breast, the type of mozzarella, cheese, and the fat content of the cheddar. For one serving, calculated roughly from a dish divided into four portions, the estimate is: Calories: approximately 500-600 kcal Protein: approximately 28-35 g Carbohydrates: approximately 12-18 g Fats: approximately 30-38 g Most of the fats and proteins come from the cheeses, chicken breast, and olive oil. The carbohydrate amount mainly comes from the eggplants, tomatoes, tomato juice, and teaspoon of sugar. STORAGE AND REHEATING If there are leftover portions, keep them in the refrigerator in a covered container. The recipe is best served warm, but it can be reheated before consumption. Reheat the portions until they are warm inside and the cheeses soften again. Avoid overheating, as the eggplants become very soft, and the dish may lose its structure.

Ingredients

2 eggplants
3 tomatoes
150 g mozzarella
100 g cheese
50 g spicy cheddar cheese
50 ml olive oil
salt and pepper
1/2 sliced chicken breast
1 handful of basil leaves
300 ml tomato juice
1 teaspoon sugar

Eggplants in layers

Ingredients

Tags

Categories