Best 7 Chicken Eggplant And Tomato Bake Recipes

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Indulge in a vibrant culinary journey with our delectable chicken, eggplant, and tomato bake recipes. Embark on a sensory adventure as you discover a symphony of flavors and textures in each dish. From the succulent chicken and tender eggplant to the juicy tomatoes and aromatic herbs, these recipes promise an unforgettable gastronomic experience. Explore a diverse range of cooking techniques, including baking, stewing, and grilling, to create dishes that cater to every palate. Whether you're a seasoned chef or a home cooking enthusiast, our comprehensive guide will equip you with the knowledge and inspiration to prepare these mouthwatering dishes with ease. Get ready to tantalize your taste buds and impress your loved ones with these exceptional recipes that showcase the vibrant flavors of chicken, eggplant, and tomatoes.

Here are our top 7 tried and tested recipes!

MEDITERRANEAN CHICKEN WITH EGGPLANT



Mediterranean Chicken with Eggplant image

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

Provided by thepamperedchefny

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h20m

Yield 5

Number Of Ingredients 8

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
3 tablespoons olive oil
6 skinless, boneless chicken breast halves - diced
1 onion, diced
2 tablespoons tomato paste
½ cup water
2 teaspoons dried oregano
salt and pepper to taste

Steps:

  • Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
  • Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
  • Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]



Easy One-Pan Eggplant Chicken Dinner [VIDEO] image

Provided by Lexi

Time 25m

Yield 3

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. boneless skinless chicken breasts, diced
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)
3 cups fresh organic spinach
1 tablespoon fresh basil

Steps:

  • Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
  • Add chicken and let cook until no longer pink on the outside, about 5 minutes.
  • Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
  • Add in fresh spinach, mix and let cook until spinach wilts.
  • Garnish with fresh basil and season to taste.

Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

CHICKEN, EGGPLANT AND TOMATO BAKE



Chicken, Eggplant and Tomato Bake image

An Italian inspired dish, serve with a tossed salad and crusty bread. From my grade 12 Home Ec folder (a life time ago!)

Provided by cookingpompom

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 Japanese eggplants
1 tablespoon salt
2 tablespoons oil
3 chicken breasts
2 tablespoons mixed Italian herbs, seasoning mix
2 cups prepared pasta sauce (bottled or homemade)
1 teaspoon garlic, minced
1 cup mozzarella cheese
1/3 cup parmesan cheese

Steps:

  • Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry.
  • Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes.
  • Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning.
  • Place the chicken on top of the hot eggplant.
  • Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste).
  • Pour sauce over the chicken and cover with the cheeses.
  • Bake for 45-50 minutes (until the chicken is cooked through).
  • Serve with salad and crusty bread.

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE



Eggplant, Tomato and Chickpea Casserole image

This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, casseroles

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
  • Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
  • Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams

EGGPLANT AND TOMATO CASSEROLE



Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  • Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

Tips:

  • For a crispier eggplant, slice it thinly and sprinkle with salt before cooking.
  • To reduce the bitterness of the eggplant, soak it in salted water for 30 minutes before cooking.
  • Use fresh, ripe tomatoes for the best flavor.
  • Feel free to add other vegetables to the bake, such as zucchini, bell peppers, or mushrooms.
  • Serve the bake with a side of crusty bread or rice.

Conclusion:

This chicken, eggplant, and tomato bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy dinner recipe, give this bake a try!

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