Eggplant casserole with chicken breast fillet

Ingredients for 4 servings:

• 3 eggplant(s)
• 4 chicken breast fillets
• 1 can of tomatoes, chopped
• 250 g cherry tomatoes
• 250 g feta cheese
• 250 g cheese (Emmental), grated
• 50 g Parmesan, grated
• 1 cup crème fraîche
• 1 egg yolk
• 1 lemon(s), the juice
• 2 onions
• 2 garlic cloves
• olive oil
• salt and pepper
• sage
• rosemary
• Thyme
• oregano
• some cinnamon, ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Slice the eggplant lengthwise and fry in olive oil until golden brown, seasoning with salt, pepper, sage, rosemary, and thyme. Salting isn’t necessary—today’s eggplants have very little bitterness. Drain the eggplant slices on kitchen paper. Brown the chicken breast fillets with plenty of herbs (or Provençal herbs). Remove the meat and finally sauté the chopped onions in the pan. In a food processor, process the feta cheese, Emmental, and Parmesan with one egg yolk, the crème fraîche, lemon juice, and a little cinnamon until smooth. It’s best to use a small baking dish per person. Place some of the canned tomatoes in each dish and sprinkle with oregano. Place a layer of eggplant on top, sprinkle with onions and garlic (to taste). Top with the chicken breast fillet. Fill the gaps with the cherry tomatoes and the remaining canned tomatoes and season with salt, pepper, and oregano. Cover with another layer of eggplant. Spread the prepared cheese mixture on top. Bake in a preheated oven at 180°C for about 30 minutes. Serve with fresh baguette. Tip: Season generously with herbs; using fresh ones is best.