Aubergine and chicken casserole

Name: Aubergine and chicken casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 80 g White bread (2-3 days old); 50 g Parmesan (piece); 125 g Mozzarella; 7 TABLESPOONS + some olive oil; 2 (approx. 500 g) Aubergines; 7-10 Tbsp salt, pepper, sugar; 1 big onion; 2 Garlic cloves; 4 Organic chicken fillets (approx. 150 g each); 3 TABLESPOONS Tomato paste; 1 (850 ml) small and 1 large tin of tomatoes; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

80 g White bread (2-3 days old)
50 g Parmesan (piece)
125 g Mozzarella
7 TABLESPOONS + some olive oil
2 (approx. 500 g) Aubergines
7-10 Tbsp salt, pepper, sugar
1 big onion
2 Garlic cloves
4 Organic chicken fillets (approx. 150 g each)
3 TABLESPOONS Tomato paste
1 (850 ml) small and 1 large tin of tomatoes
7-10 Tbsp Grease

Directions

1
Finely chop or grate bread and Parmesan cheese in the universal chopper. Finely dice mozzarella. Mix with the bread parmesan crumbs and 2 tablespoons of oil.
2
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Coat a baking tray with oil. Clean and wash the aubergines and cut them into 1-2 cm thick slices. Spread on the baking tray.
3
Sprinkle with salt and sprinkle with 3 tablespoons of oil. Bake in a hot oven for about 30 minutes until golden brown. After about 15 minutes, turn aubergine slices.
4
Meanwhile peel onion and garlic, dice finely. Wash the meat, dab dry, cut in half horizontally in each case and possibly beat a little flatter. Heat 2 tablespoons of oil in a large frying pan. Fry the meat in it in portions on each side for about 2 minutes.
5
Season with salt and pepper. Take it out.
6
Sauté onion and garlic in hot frying fat. Stir in tomato paste and sweat briefly. Add tomatoes and juice and chop coarsely with a spatula. Season with salt, pepper and 1 pinch of sugar.
7
Bring to the boil and simmer open for about 10 minutes. Season to taste with salt, pepper and sugar.
8
Turn down the oven temperature (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof dish. Remove the aubergines from the oven and place them in the casserole dish. Add tomato sauce.
9
Put the chicken on the sauce. Spread the bread and cheese mixture over it. Bake in a hot oven for about 25 minutes until golden brown.