Hearty Chicken Breast and Eggplant Gratin Recipe
Easy Homemade Eggplant Gratin with Chicken Breast and Cheese
Experience the delightful harmony of tender eggplant, lean chicken breast, and stretchy mozzarella cheese! This chicken breast and eggplant gratin is perfect for special occasions or simply elevating your everyday meals. Create a wonderful dish with simple ingredients.
Main Ingredients- Fresh eggplant (106g)
- Tender chicken breast (100g)
- Savory mozzarella cheese (45g)
- Shredded mozzarella cheese for extra topping (optional)
- Fresh button mushroom (1)
- Sweet onion (1/4 piece)
- Aromatic olive oil (a drizzle)
- Fine parsley flakes for garnish (a sprinkle)
Sauce & Seasoning- Rich tomato sauce (6 Tbsp)
- Rich tomato sauce (6 Tbsp)
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for your gratin. This dish, often called ‘Eggplant Rollatini’, is characterized by filling the eggplant slices with various ingredients. In this recipe, we’re making it extra hearty by adding nutritious chicken breast.
Step 2
Finely chop the onion and thinly slice the button mushroom. Dice the chicken breast intended for the filling into bite-sized cubes. The remaining chicken breast will be minced and sautéed later with the sauce.
Step 3
When preparing the eggplant, carefully trim away any bruised or spoiled parts if necessary. Even if the eggplant slices become shorter, it’s perfectly fine. Initially, I tried slicing the eggplant with a mandoline slicer, but it wasn’t very effective, so I switched to using a knife to achieve thin, even slices. Slicing them uniformly ensures they cook at a similar rate and are easier to roll.
Step 4
Any leftover eggplant slices or ends can be finely chopped and added to the sauce later to enhance its flavor. Place the thinly sliced eggplant on a dry pan over medium heat. Grill each side for about 30 seconds to 1 minute until lightly browned. This process helps remove excess moisture from the eggplant, making it tender and pliable for rolling.
Step 5
Heat a pan with a drizzle of olive oil. Add the chopped onion and diced chicken breast, and sauté until the onion becomes translucent and the chicken breast turns white. Then, add the minced mushrooms and the chopped eggplant pieces, and sauté briefly. Once the ingredients are partially cooked, turn off the heat. Place a portion of the sautéed chicken breast filling onto each grilled eggplant slice and carefully roll them up.
Step 6
Spread a generous layer of tomato sauce at the bottom of your oven-safe dish or air fryer basket. Arrange the rolled eggplants neatly on top of the sauce, and sprinkle liberally with mozzarella cheese. Adding shredded mozzarella cheese will make it even more appealing. If using an air fryer, cook at 180°C (350°F) for about 5 minutes, or until the cheese is melted and lightly golden. For oven baking, maintain a similar temperature and check frequently to prevent the cheese from burning, as cooking times can vary depending on your appliance.
Step 7
The cheese is beautifully golden and melted! While sliced cheese works well, I personally recommend mozzarella cheese for its superior flavor and texture. Finally, sprinkle a pinch of fine parsley flakes over the top. Your eggplant gratin will now have a professional, restaurant-quality appearance. Enjoy your delicious meal!
