Eggplant chicken casserole Recipe

Name: Eggplant chicken casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant, aubergine; 1 stick butter; 28 oz diced tomatoes; 2 large stalks of celery; 1/4 tsp sage; 1/4 tsp sweet basil; 1/4 tsp whole leaf oregano; 1/2 tbsp sweetner; 1/4 tsp ground black pepper; 1/4 tsp salt; 1 tsp granulated garlic powder; 1 tsp ground cumin; 1/2 medium onion, chopped; 1/2 tsp turmeric; 1/2 cup grated parmesan cheese; 1/4 cup olive oil, extra virgin; 1 tsp salt; 2 tbsp butter; 1/4 cup paprika; 3 lb chicken breasts, boneless, skinless; 1/4 tsp ground cumin; 1 1/2 cup shredded colby and monterrey jack cheese; 1/2 cup grated parmesan cheese; 1/2 cup sliced black ripened olives

Servings: persons

2 medium eggplant, aubergine
1 stick butter
28 oz diced tomatoes
2 large stalks of celery
1/4 tsp sage
1/4 tsp sweet basil
1/4 tsp whole leaf oregano
1/2 tbsp sweetner
1/4 tsp ground black pepper
1/4 tsp salt
1 tsp granulated garlic powder
1 tsp ground cumin
1/2 medium onion, chopped
1/2 tsp turmeric
1/2 cup grated parmesan cheese
1/4 cup olive oil, extra virgin
1 tsp salt
2 tbsp butter
1/4 cup paprika
3 lb chicken breasts, boneless, skinless
1/4 tsp ground cumin
1 1/2 cup shredded colby and monterrey jack cheese
1/2 cup grated parmesan cheese
1/2 cup sliced black ripened olives

1
Dice the eggplant and chicken.
2
Chop the celery
3
Heat oil and butter in a pan add paprika and cumin.
4
Stir well add the chicken.
5
Get all the chicken coated and cover simmering and stirring occasionally.
6
Preheat oven 425 Fahrenheit.
7
Heat oil and butter.
8
Add turmeric, garlic, pepper, sage,basil and oregano.
9
Add onions and celery.
10
Add salt.
11
When the turn a bit soft add eggplant and tomatoes.
12
Simmer till eggplant is soft.
13
Add sweetener.
14
Mix the chicken and eggplant mixture together add parmesan cheese.
15
Put into an oven safe dish add shredded and grated cheeses.
16
Add olives on top bake 30 minutes.
17
Let sit 10 minutes serve hope you enjoy!

1335

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 medium eggplant, aubergine, 1 stick butter, 28 oz diced tomatoes, 2 large stalks of celery, and more.

Yes, Eggplant chicken casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant chicken casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions