Chicken and Eggplant Casserole
Hearty, wholesome, and bursting with Mediterranean-inspired flavors, this Chicken and Eggplant Casserole is the ultimate comfort food with a nutritious twist. Tender roasted eggplant slices and shredded chicken are layered with a rich, herb-infused tomato sauce and topped with a generous blanket of melted mozzarella and Parmesan cheese. Red chili flakes add a subtle hint of heat, while fresh parsley provides a pop of color and freshness. Perfect for weeknight dinners or meal prep, this casserole is easy to assemble and bakes to golden, bubbling perfection in just 25 minutes. Serve it alongside a crisp green salad or garlic bread for a satisfying, crowd-pleasing meal. Whether you're looking for a cozy recipe to accommodate your low-carb lifestyle or just love the unbeatable combination of chicken and cheese, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Onion
- 3 cloves Garlic
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red chili flakes
- 1.5 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet lined with parchment paper, brush both sides with 2 tablespoons of olive oil, and sprinkle lightly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Roast the eggplant in the oven for about 15 minutes, flipping halfway through, until tender and golden brown. Remove from the oven and set aside.
While the eggplant roasts, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken breasts until golden and cooked through, about 5-6 minutes per side. Remove from the skillet, let rest for 5 minutes, and shred into bite-sized pieces.
In the same skillet, add 1 tablespoon of olive oil and cook the diced onion over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the crushed tomatoes, dried oregano, dried basil, and red chili flakes. Let the sauce simmer for 10 minutes. Taste and adjust seasoning if needed.
Lower the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of tomato sauce to coat the bottom. Layer half of the roasted eggplant slices, shredded chicken, and sauce. Repeat with the remaining eggplant, chicken, and sauce.
Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
Bake the casserole in the oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven, let cool for 5 minutes, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 6545 mg | 285% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 70.5 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1978 mg | 152% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4583 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
