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Eggplant Schnitzel Casserole

Check out this filling and satisfying casserole. It's full of the flavors of breadcrumb-coated chicken breast and eggplant. Fry them, and then bake them. You can add mozzarella for a creamy twist. The cheese brings a soft hint to a hearty combo.
Features:
Check out this filling and satisfying casserole. It's full of the flavors of breadcrumb-coated chicken breast and eggplant. Fry them, and then bake them. You can add mozzarella for a creamy twist. The cheese brings a soft hint to a hearty combo.

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Ingredients

For the schnitzels:
7 ounces of chicken breast
salt
pepper
½ cup flour
½ cup breadcrumbs
2 eggs
2 tablespoons of milk
For the eggplant:
vegetable oil
½ eggplant, thickly sliced
1 tablespoon olive oil
salt
pepper
For the casserole:
1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 cup tomato sauce
salt
pepper
3 ounces of mozzarella, sliced

Ingredients

  • For the schnitzels:

  • For the eggplant:

  • For the casserole:

Steps

1
Done

For the schnitzels: Place the chicken breast on the work surface, hold it flat, and slice it horizontally into 3 approximately equal pieces.

2
Done

Season with salt and pepper on both sides, then cover each piece with a plastic wrap and tenderize it using a mallet.

3
Done

Add the eggs and milk into a smaller bowl and whisk. Transfer the egg wash onto a smaller tray plate.

4
Done

Add the flour and breadcrumbs each into smaller tray plates. Cover the tenderized meat pieces with flour, egg wash, and breadcrumbs.

5
Done

Fill a 9-inch (24 cm) skillet halfway with vegetable oil and heat it over medium heat. Fry each chicken piece until golden brown, or for 8 minutes on each side. Set aside.

6
Done

For the eggplant: Heat the vegetable oil in a skillet over low heat, add the eggplant slices, season with salt and pepper, drizzle with the olive oil, and cook them on both sides until golden brown. Set aside.

7
Done

For the casserole: Heat the vegetable oil in a skillet over low heat, then add the onion and garlic. Stir and cook until the onion starts to soften, then add the tomato sauce, season with salt and pepper, and stir for 30 seconds or so. Cook until the mixture starts bubbling.

8
Done

Transfer it to a 10 x 5 x 2 inch (25 x 13 x 5 cm) baking dish. Place the fried chicken pieces, eggplant, and mozzarella slices, alternatively and in an overlapping manner in there. Bake for 15 minutes at 360⁰F/180⁰C.

9
Done

Garnish with basil and sage.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

719 kcal
Calories
34 g
Protein
33 g
Fat
73 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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