An appetizing, delicious casserole of eggplant, meat, cheese and cherry tomatoes - it's as easy as shelling pears. It is prepared very simply, easily and literally in a matter of minutes. Note that such a casserole can be prepared for a family dinner, for a festive table and even for a picnic.
Ingredients:
- 1 medium eggplant;
- 2 chicken fillets;
- 15 cherry tomatoes;
- 1 tbsp. l. soy sauce;
- 150 g of hard cheese;
- clove of garlic;
- sunflower oil for lubrication;
- ½ tsp salt.
Preparation:
- Wash the chicken fillet, rinse with a sharp knife, fold into a deep bowl, pour over soy sauce, mix and leave to marinate for at least 60 minutes.
- Wash the eggplant, wipe it with a paper towel, cut into 0.5 cm thick slices, put in a wide container, add salt, mix and leave to stand until the juice comes out. If the eggplant juice is not released, then it will taste bitter in the finished dish.
- Take a rectangular baking dish, wipe it dry with a paper towel and grease liberally with oil.
- Dry the eggplant rings with paper towels. Place ½ part of the rings slightly overlapping with an even layer on the bottom of the mold.
- Cut hard cheese into thin slices or grate on a coarse grater. Put half of the cheese in a mold on top of the eggplant layer.
- Spread the pieces of marinated meat on top of the cheese.
- Wash all cherry tomatoes and cut in half. If there are no cherry tomatoes, then you can take 3-4 ordinary tomatoes, wash them, cut them into rings, and the rings into half rings. Spread the cherry tomato halves evenly on the fillet.
- Put a layer of eggplant on top of the tomatoes, and a layer of cheese on top of the eggplant.
- Bake the contents of the form for 45 minutes in an oven preheated to 160 degrees.
- After this time, remove the eggplants from the oven, cool slightly, decorate with herbs, sprinkle with finely chopped garlic if desired and immediately serve in the form.
