How to prepare a dish ” Casserole of eggplant and chicken fillet»
1. Cut the eggplant into slices, add salt, put it in a bowl, press the lid on top, periodically drain the resulting liquid.
2. Cut the onion into half rings and fry until golden brown.
3. Finely chop the chicken fillet and fry it
4. Fry the eggplant on both sides. Pepper is simply cut
5. Beat eggs with milk, add grated cheese
6. Collect the casserole. First, lay out a layer of eggplant.
The next layers are chicken fillet-onion-tomato paste-pepper-chicken fillet-onion-tomato. The second part is eggplant.
7. Fill the top with cheese and egg filling
8. We send it to the oven for 40 minutes. at 180 g
- Eggplant – 5 pcs.
- Chicken fillet – 1 kg
- Milk 1.5% – 150 ml.
- Hard cheese (light) – 200 g
- Onion – 200g
- Tomato paste (without sugar) -3 tbsp.
- Tomato – 2 pcs.
- Salt
- spices (to taste) – 3 gr.
- Sweet pepper – 3 pcs
- Sunflower oil – 1 tbsp. l
Nutritional value of the dish “Eggplant and chicken fillet casserole” (per 100 grams):
Calories: 77 kcal.
Squirrels: 9.5 gr.
Fats: 2.4 gr.
Carbohydrates: 3.6 gr.
Number of servings: 8Ingredients and calories of the recipe ” Eggplant and chicken fillet casserole»
| Product | Measure | Weight, gr | White, gr | Fat, g | Angle, gr | Cal, kcal |
| eggplant | 5 pcs | 1000 | 12 | 1 | 45 | 240 |
| chicken fillet | 1 kg | 1000 | 231 | 12 | 0 | 1100 |
| milk 1.5% | 150 ml | 150 | 4.2 | 2.25 | 7.05 | 66 |
| dutch cheese | 200 g | 200 | 52 | 53.6 | 0 | 704 |
| onion | 200 g | 200 | 2.8 | 0 | 20.8 | 94 |
| tomato paste | 3 tbsp. | 90 | 2.25 | 0.27 | 15.03 | 72 |
| tomato (tomato) | 2 pcs | 190 | 2.09 | 0.38 | 7.03 | 38 |
| salt | 0 gr | 0 | 0 | 0 | 0 | 0 |
| universal seasoning | 3 gr | 3 | 0.23 | 0.02 | 0.38 | 2.67 |
| sweet red pepper | 3 pieces | 435 | 5.66 | 0 | 23.06 | 117.45 |
| sunflower oil | 1 tbsp. | 10 | 0 | 9.99 | 0 | 90 |
| Total | 3278 | 312.2 | 79.5 | 118.4 | 2524.1 | |
| 1 serving | 410 | 39 | 9.9 | 14.8 | 315.5 | |
| 100 grams | 100 | 9.5 | 2.4 | 3.6 | 77 |