Oven-Baked Chicken with Eggplant and Tomatoes
Dive into a world of bright flavors! An ideal dinner dish. Oven-baked chicken with eggplant and tomatoes is essentially a casserole. Thanks to many layers and varied ingredients, it turns out fragrant, filling, and incredibly tasty. Both the main and the side in one!
Updated : 05 March, 2026
Easy
About 45 min.
Ingredients
500 grams
Chicken
150 grams
Hard cheese
2
Eggplant
2
Tomato
2
Garlic
10 grams
Parsley
2 tablespoon
Mayonnaise
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake chicken with eggplant and tomatoes in the oven? Prepare the necessary ingredients. For this casserole, you can use either chicken breast fillet or thigh meat. I used fillet. It’s best to choose large eggplants - they are laid in two layers and should fully cover the entire base.
Step 2
Wash the eggplants, pat dry, and slice them lengthwise into slabs. Choose the thickness to your taste; about 1 cm (about 0.4 in) is optimal. Salt the eggplants and leave for 20 minutes to draw out bitterness. Then rinse in cold water and pat dry with paper towels. Be sure to remove all water droplets - otherwise they can splatter in a hot pan and you’ll have to clean grease off the kitchen.
Step 3
Heat vegetable oil in a skillet and fry the eggplant slices over medium heat for 2-3 minutes per side. If you have a grill pan, use it - your eggplant will get nice grill marks.
Step 4
Rinse the chicken under running water and pat dry with paper towels. Remove excess fat and membranes if needed. Slice the chicken thinly. If the pieces are thick, pound the meat with a mallet on both sides.
Step 5
Wash the tomatoes and slice into thin rounds. Choose tomatoes that are juicy but firm. Very soft tomatoes don’t hold their shape; during slicing and cooking they can turn into a shapeless mass and spoil the look of the dish.
Step 6
Grate the cheese on a coarse grater. Any good-quality cheese works - hard, semi-hard, or soft (like mozzarella). The main thing is that it tastes good, melts well, and contains no milk-fat substitutes.
Step 7
Wash the herbs and finely chop. Besides parsley, you can use any herbs you like.
Step 8
Peel the garlic and finely chop. If you prefer, you can omit the garlic entirely.
Step 9
Use any oven-safe baking dish - ceramic, glass, or metal. Grease the dish with vegetable oil and lay down some eggplant slices. They should completely cover the bottom.
Step 10
Place the chicken on top. Salt and pepper the meat. Add seasonings and spices to your taste.
Step 11
Lay the remaining eggplant slices over the chicken.
Step 12
Arrange the tomato rounds on top of the eggplant. Lightly salt and pepper the tomatoes as well.
Step 13
Scatter the chopped garlic and herbs over everything.
Step 14
Drizzle mayonnaise over the top. It’s most convenient to do this using a piping bag or a plastic bag with the tip snipped off. Use good-quality store-bought mayonnaise, or make it at home.
Step 15
Sprinkle everything with grated cheese. Bake in a preheated oven at 180°C / 356°F for 35-40 minutes. The exact time depends on your oven and on how thick the chicken layer is. If the cheese is browned but the dish isn’t ready yet, cover the dish with foil. Enjoy your meal!
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