Eggplant casserole with meat

Like the famous ratatouille, the casserole turns out to be bright and mouth-watering. Eggplant baked in the oven is an excellent dish for the whole family, which always pleases with its result and turns out to be equally tasty every time. In such a good combination, eggplants with meat and tomatoes are the best you can prepare for a family dinner.

Eggplant baked in the oven - recipe step by step

The process will take place in four stages. You should start with the preparation of the main product, then there is meat gravy, roasting and baking.

Eggplant preparation

Dissolve 1 teaspoon of salt in a large bowl with 1 liter of water.

Rinse the eggplants and without removing the skin, divide into thin rings.

Soak the eggplant in salted water and let it brew.

If there are a little more vegetables than it should be, then the amount of marinade (salt water) should be increased. Salt, preferably 1 teaspoon in 1 liter of water.

Making the gravy for the casserole

Cut 2 onions into half rings. If the head is very large, you can use one.

In a deep saucepan, heat 4-5 tablespoons of oil and add the onion. Fry for a short time, until the onions let out the juice.

Cut the beef pulp into medium pieces. It is recommended to use a neck or sidewall.

Add the chopped meat to the saucepan, stir and cook over medium heat for 5 minutes.

Then add a little less than a teaspoon of salt and season with dry herbs and pepper.

Add about 2 tablespoons of tomato paste.

Stir the gravy as you continue to sauté over low heat.

Pour 1.5 cups of boiled water, bring to a boil, reduce heat to low and cover. Cook the gravy for one hour.

Roasting eggplant

Transfer the eggplant slices soaked in salted water to a dry surface. Let the moisture drip off.

Meanwhile, heat the oil in a skillet and fry one at a time until half cooked.

As soon as the vegetables turn light brown, transfer to a separate bowl and drain off excess fat.

How to cook eggplant in the oven

Place the prepared meat gravy in an ovenproof baking dish.

Fill the mold halfway. If there is more gravy than it should have, it is best to save it for another occasion or use a larger mold.

Place the fried eggplant pieces in one layer.

Cut ripe tomatoes into equal, round slices.

Alternating between two eggplants, place the tomatoes as shown in the photo.

Put parsley sprigs on top, add chopped garlic. Place in preheated oven for 40 minutes. Cook at a temperature of 180-200 degrees.

Eggplant casserole with chicken, lick your fingers

Eggplants are vegetables that are very popular with many, it is not surprising, because they make quite tasty and unusual dishes. Sometimes it is even impossible to tell by taste that the treat is made from eggplant. It resembles a delicious meat stew, mushroom dishes, etc. The recipe for one of the most beloved by me and my relatives, friends, eggplant dishes I will share with you and me. Right now, I'll tell you how a fragrant, beautiful and incredibly tasty eggplant casserole with tomatoes, chicken and herbs is made.

You can serve such a treat every day, or you can serve it for the festive table. In this case, you can eat eggplant casserole, both hot and cold. I also like the cold eggplant casserole more than the hot one, but it already depends on the taste.

So let's start cooking?

How to prepare an eggplant casserole in the oven and what you need to make this treat - Delicious Recipe

For preparation you need to buy (prepare):

- A kilogram of chicken meat (it can be chicken or breast fillet);

- Three medium sized eggplants;

- Four tomatoes (it is better to take with dense pulp);

- 150-170 gr. hard cheese (you can use any that you like, even 15% is suitable for baking);

- 2 cloves of garlic;

- Fresh bunch of dill;

- Refined vegetable oil;

- Seasonings and salt to taste.

Recipe step by step how to make an eggplant casserole with tomatoes, chicken and herbs.

Wash the eggplants, peel them off, cut off the tails, cut them in half lengthwise and send them to a saucepan of salt water for an hour. During this time, bitterness will go away from the vegetables, they will become more tasty and juicy.

While the eggplants are soaking, let's do the chicken fillet. Rinse the meat thoroughly under warm water, but not under hot water, as you can simply cook tender fillets. Dry it and cut into large pieces.

Beat each piece of chicken meat a little, salt, add your favorite chicken spices, stir with your hands and set aside.

Rinse the tomatoes, remove the skin from them. If tomatoes are not peeled, the skins in the casserole may peel off and may be difficult to chew. You can spoil the whole taste of a juicy and aromatic dish.


You can peel the tomatoes with a special peeler or a well-sharpened knife, or you can by blanching - lower the vegetables cut at the tip first into boiling water, then immediately into cold water, and then pull on the skin, which begins to curl at the place of the cut.

Cut the peeled tomatoes in half, cut out the place where the stalk was located, cut it into plump half rings.

Either chop the garlic cloves finely with a knife or push through a press.

Chop the greens finely.

Cheese mode in thin slices. You can grate, but I like it better when it melts whole and envelops the whole dish.

We take the eggplants out of the water, squeeze them well, cut them into strips longitudinally, not thickly.

We take a frying pan, grease with vegetable oil, fry the eggplant strips on both sides. You should have a nice golden brown vegetable slices, but not chips. So look, don't overdo it. For frying one side, usually 2-3 minutes is enough.

We take out the fried vegetables on paper towels so that all the fat is gone from them.

Eggplant casserole is made in the oven, and therefore we take out a dish for baking products in the oven. We spread foil on its bottom or grease the mold with oil.

We spread the first layer, it consists of eggplant strips. Place the fried eggplants slightly overlapped so that there are no holes between the vegetables.

Put chopped chicken with seasonings on top of the eggplant.

Then again a layer of eggplant and again a layer of chicken.

When the main products run out, place the tomatoes in the dish, salt them a little, and sprinkle with chopped garlic.

Sprinkle all this with cheese and send it to a preheated oven for twenty-five minutes at a baking temperature of 200 or 180 degrees.

When the eggplant casserole is ready, remove it from the oven and let cool for 15 minutes. Then cut your culinary masterpiece into portions, arrange on plates, sprinkle with some herbs and you can eat.


Vegetable casserole with eggplant and tomatoes, as well as chicken and herbs can be decorated in different ways. Here you have to rely on your taste. For example, on top of the dish you can put halves of quail eggs or cherry tomatoes, parsley leaves, chopped olives or olives, etc.

For nutritious food lovers, you can make a mayonnaise pattern over the top of the casserole. Mayonnaise sauce in this case will give the dish a certain peculiarity, zest and make it even more delicious and juicy.

Be creative, try to combine more and more new products in your dishes, diversify your food, your life and be happy!