John Myers
Aubergines Baked with Chicken Schnitzel
The perfect aubergines baked with chicken schnitzel recipe with a picture and simple step-by-step instructions.
- 4 Eggplant
- 4 Chicken breast fillet
- 2 g Onions
- 1 Ds Peeled tomatoes
- 200 g Sheep cheese
- 3 Cloves of garlic
- Paprika powder, salt, pepper, thyme
- First the eggplants are cut into slices and then salted, then squeezed out.
- Puree the peeled tomatoes or chop them with a fork, then mix with the crushed garlic, paprika, salt, pepper and thyme.
- First layer half of the eggplant on a baking sheet, then coat with a little tomato sauce, then layer the chicken escalope, then the onions cut into rings and the crumbled sheep’s cheese, coat again with tomato sauce and cover the last layer with eggplant, coat with the remaining sauce.
- In the oven: 180 degrees (convection), approx. 50 minutes! Basmati rice tastes very good with it. Delicious!
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