Aubergines Baked with Chicken Schnitzel

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 281 kcal


  • 4 Eggplant
  • 4 Chicken breast fillet
  • 2 g Onions
  • 1 can Peeled tomatoes
  • 200 g Sheep milk 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!


Serving: 100gCalories: 281kcalCarbohydrates: 0.9gProtein: 15.5gFat: 23.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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