This Italian-style chicken and eggplant bake is pure cozy comfort — layers of seared chicken, tender eggplant, and potatoes under a blanket of bubbling mozzarella. It is a hearty one-dish dinner the whole family will love. For more chicken inspiration, try our Stuffed Chicken Breast with Mushrooms and Stuffed Eggplant Boats with Chicken, or snack on Eggplant Parmesan Bites.
Ingredients
- 1 eggplant
- 1 kg (2.2 lb) potatoes
- 350 g (12 oz) chicken breast
- 80 g (2.8 oz) mozzarella
- 100 g (3.5 oz) tomato sauce
- Salt to taste
- 2 tbsp sunflower oil
Instructions
- Peel the potatoes, cut into large wedges, and boil for 20 minutes until done. Drain, toss with oil, and salt.
- Slice the chicken breast in half lengthwise, then crosswise. Slice the eggplant into rings and sear 1.5 minutes per side; arrange on a parchment-lined baking sheet.
- Sear the chicken pieces until golden.
- Layer potatoes, eggplant, chicken, tomato sauce, and mozzarella in a baking dish.
- Bake at 190°C (375°F) for 15–20 minutes until the cheese melts and bubbles.
Tips
- Salt the eggplant slices and let them sit for 10 minutes to draw out bitterness, then pat dry.
- Do not overcrowd the pan when searing — work in batches for even browning.
- Let the bake rest for 5 minutes before serving so the layers set.
Explore Italian baking techniques on Serious Eats.
Nutrition (per 100 g): 77 kcal | Protein 8.3 g | Fat 3.8 g | Carbs 2.6 g