Chicken and aubergine bake

    2 hours 5 min

    Chicken, aubergine and cheese sauce blended with mozzarella cheese then baked. Makes for a perfect Sunday dinner.

    22 people made this

    Serves: 12 

    • 1.2L vegetable oil
    • 4 eggs, beaten
    • 500ml milk
    • 550g dried seasoned breadcrumbs
    • 3 large aubergines, sliced into 1cm rounds
    • 1.3kg skinless, boneless chicken breasts, cut into strips and pounded to 6mm thick
    • 450g mozzarella cheese, grated
    • 2 (500g) tubs cheese sauce

    Prep:45min  ›  Cook:1hr20min  ›  Ready in:2hr5min 

    1. Heat oil in deep-fryer to 190 degrees C. Preheat oven to 120 C / Gas mark 1/2.
    2. Blend eggs and milk together in a large bowl. Place breadcrumbs in another large bowl. Dip aubergine slices first into egg mixture, then breadcrumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a kitchen roll-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
    3. Generously grease a large, deep baking dish. Working in single layers, arrange aubergine, then chicken, then grated mozzarella cheese, until all ingredients have been used. Pour cheese sauce evenly over the top.
    4. Bake in the preheated oven for 30 minutes. Increase heat to 180 C / Gas 4, and continue baking for another 20 minutes. Serve hot.

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    Reviews in English (18)


    YUM! This is REALLY good. I only breaded and fried the eggplant and used leftover baked chicken instead of what the recipe called for and it tasted fabulous! However, make sure you thoroughly drain your eggplant on papertowels... I thought I did but had a pool of grease at the bottom of the casserole dish.  -  30 Jan 2006  (Review from Allrecipes US | Canada)


    This recipe turned out fabulous. We pretty much followed the recipe as is except that made our own alfredo sauce and reduced the baking time by about 15 mins. We loved this recipe!!!  -  15 Dec 2006  (Review from Allrecipes US | Canada)


    It was very good and my husband liked it a lot. I made my own Alfredo sauce using evaporated milk instead of cream. I also panfried the eggplant and chicken hoping it will be less greasy than when deep fried and drained them well but it was still very greasy after baking. I have to skim the grease before serving. However, my husband wants me to make it again. I have to admit it was really good.  -  05 May 2007  (Review from Allrecipes US | Canada)