Did Ron eat the eggplant or tomato? No.
Did I? Yes, I ate two servings.
Did we both enjoy the meal? Very much so!
= A success.
I'm trying to use foods that I don't often eat. Today's experiment was with eggplant. I will be making this recipe again. It was very easy, very light and very tasty! I served with some mashed potatoes and some light garlic toast.
Chicken Breast Roasted on Tomatoes and Eggplant with Oregano
adapted from Once Upon a Plate
Yield: 4 servings.
- 1 eggplant
- 3 Roma, or other ripe tomatoes
- 1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
- sea salt and freshly ground pepper (coarse grind)
- 4 chicken breast fillets
- 1/2 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- Preheat oven to 350* (F)
- Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)
- Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.
- Arrange chicken breasts on top of each eggplant/tomato stack. (Brush on or spray lightly with olive oil.)
- Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan.
- Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.
- (Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)
- Garnish with additional fresh oregano or parsley if desired. Serve w/ some vegetables, mashed potatoes and light garlic toast and enjoy!