Chicken and aubergine bake

Chicken and aubergine bake


17 people made this

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


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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