Baked Chicken Breasts with Eggplant and Mozzarella
This oven-baked chicken dish combines grilled eggplant and chicken breast with a rich tomato sauce and melted mozzarella. It takes a few preparation steps, but the result is an impressive main course.
Updated : 04 November, 2026
Easy
About 30 min.
Ingredients
700 grams
Chicken fillet
100 grams
Mozzarella
2
Eggplant
1 tablespoon
Vegetable oil
to taste
Salt
500 grams
Tomato
1
Onion
2
Garlic
2 tablespoon
Tomato paste
1 teaspoon
Italian herbs
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Start with the tomato sauce. Tomato paste can be replaced with ketchup. Use any vegetable oil suitable for frying. If your Italian herb blend already contains salt, season the sauce carefully.
Step 2
Peel the tomatoes and cut the flesh into small cubes. To peel them easily, make shallow cross-shaped cuts in the skin and place the tomatoes in boiling water for 1–2 minutes, then remove the skins.
Step 3
Peel the onion and cut it into small cubes.
Step 4
Finely chop the garlic.
Step 5
Heat the vegetable oil in a frying pan over medium heat. Add the onion and cook until translucent.
Step 6
Add the tomatoes, garlic and spices and stir.
Step 7
Add the tomato paste, mix well and simmer gently for 7–10 minutes.
Step 8
Blend the softened vegetables into a smooth sauce with an immersion or countertop blender, or press them through a sieve.
Step 9
Prepare the remaining ingredients. Depending on their size, use 3 or 4 boneless, skinless chicken breast fillets. Any vegetable oil will work; olive oil is a good choice.
Step 10
Pat the chicken fillets dry with paper towels. Season with salt and pepper and brush lightly with vegetable oil.
Step 11
Slice the mozzarella or coarsely grate it. Fresh mozzarella in brine or low-moisture pizza mozzarella will both work. You can also substitute another cheese that melts well.
Step 12
Cut the eggplant into rounds about ¼ inch thick. If desired, sprinkle with salt and leave for 5–7 minutes, then rinse briefly and pat dry.
Step 13
Cook the eggplant rounds on a dry grill pan on both sides until grill marks appear.
Step 14
Next, sear the chicken fillets on both sides until lightly marked and browned.
Step 15
Arrange the grilled eggplant rounds in a baking dish and spoon over part of the tomato sauce.
Step 16
Place the seared chicken breasts over the eggplant.
Step 17
Pour the remaining tomato sauce over the chicken. Use a baking dish large enough to hold everything comfortably so the sauce does not overflow while bubbling.
Step 18
Arrange the mozzarella over the top. Bake in an oven preheated to 355°F for 20–25 minutes, until the cheese is melted and the chicken is fully cooked.
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