Introduction
Discover a hearty, traditional recipe passed down through generations – a delightful eggplant bake that transforms simple ingredients into a mouth-watering meal. This dish captures the essence of home-cooked comfort food, combining the rich flavors of eggplant, tender chicken, and a creamy egg mixture that will transport you to a countryside kitchen.
Ingredients
For the Eggplant Base
- 1 large eggplant (aubergine)
- Salt for drawing out moisture
For the Egg Mixture
- 4 large eggs
- 100 ml milk, cream, or whole milk
- 120 g all-purpose flour
- 50 g Parmesan cheese, grated
- Salt and pepper to taste
For the Filling
- 1 chicken breast
- 1 medium onion, diced
- 1 sweet pepper, chopped
- 2-3 garlic cloves, minced
- Olive oil
- Salt and pepper
For Baking
- Butter for greasing
- Breadcrumbs for coating
- Baking temperature: 200°C (390°F)
- Baking time: 40 minutes
Step-by-Step Instructions
- Prepare the Eggplant
- Slice eggplant
- Sprinkle generously with salt
- Let sit to draw out moisture
- Blot away released liquid with paper towels
- Prepare the Filling
- Dice chicken breast
- Season with salt and pepper
- Sauté in olive oil until golden
- Add chopped onion and sweet pepper
- Mince garlic and add to the mixture
- Cook until vegetables are soft
- Make the Egg Mixture
- Whisk eggs in a large bowl
- Add milk or cream
- Incorporate flour
- Mix in grated Parmesan
- Season with salt and pepper
- Assemble the Dish
- Grease baking pan with butter
- Sprinkle breadcrumbs on the bottom
- Layer eggplant slices
- Add chicken and vegetable mixture
- Pour egg mixture over the top
- Baking
- Preheat oven to 200°C (390°F)
- Bake for 40 minutes
- Look for golden-brown top and set center
Nutritional Information
- Calories: Approximately 350-400 per serving
- Protein: 25-30g
- Carbohydrates: 20-25g
- Fat: 15-20g
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4-6
Cooking Tips and Tricks
- Salt eggplant to remove bitterness and excess moisture
- Pat eggplant dry thoroughly before cooking
- Use a cast-iron skillet for even heat distribution
- Let the dish rest for 10 minutes after baking
Variations and Substitutions
- Use zucchini instead of eggplant
- Replace chicken with tofu for a vegetarian version
- Add different herbs like basil or thyme
- Use gluten-free flour for a gluten-free option
Frequently Asked Questions
- Can I prepare this dish in advance? Yes, assemble and refrigerate up to 24 hours before baking.
- How do I know when the dish is fully cooked? The top should be golden brown, and the center should be set.
- Can I freeze this eggplant bake? Best enjoyed fresh, but can be frozen for up to 1 month.
- What can I serve as a side dish? Green salad, crusty bread, or roasted vegetables work well.
- How do I prevent the eggplant from being soggy? Salt and thoroughly dry eggplant before cooking.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container for 3-4 days
- Reheat in oven at 180°C for best texture
- Not recommended to freeze after baking
Enjoy this heartwarming, village-inspired eggplant bake! 🍆🥘
