Chicken and Eggplant Gratin
Instructions
- 1
Wash the eggplants well and slice them into rounds.
Estimated: 5m
- 2
Fry the eggplant slices in oil until golden.
Estimated: 8–10m
- 3
Grease the bottom of an oven-safe dish lightly.
Estimated: 1m
- 4
Arrange a layer of eggplants in the dish and pour some béchamel sauce over them.
Estimated: 2m
- 5
Shred the cooked chicken breasts and spread them over the eggplants.
Estimated: 3m
- 6
Add another layer of béchamel sauce and cover with processed cheese.
Estimated: 2m
- 7
Repeat with another layer of eggplants, béchamel sauce, and cheese.
Estimated: 3m
- 8
Bake in a preheated oven at 180°C until fully cooked and golden.
Estimated: 35–40m
Gallery
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Notes
Let the gratin rest a few minutes after baking before serving.