Eggplant and Chicken Thighs Casserole

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  1. Wash the eggplants, remove the stem and cut into ½ inch rounds.
  2. Sprinkle with salt and let rest for 1 hour.
  3. Drain each slice well and dry it with a clean cloth, fry in oil, on both sides, at medium heat.
  4. After all eggplants have been fried, fry the thighs, and then fry the thinly sliced onions and vegetables in the remaining oil until softened.
  5. In a pan, arrange a layer of tomato rounds (reserve about ⅓ of the tomatoes for sauce), then a layer of fried eggplants, sprinkle with some minced garlic, then a layer of fried thighs sprinkled with salt, oregano and thyme, then a layer of fried vegetables sprinkled with some salt.
  6. Repeat this procedure until everything is used up.
  7. The last layer must be tomatoes.
  8. Boil the remaining tomatoes with 2-3 tablespoons of water, strain; add some salt, dusted flour and ½ teaspoon sugar.
  9. Pour this sauce over the eggplants and then bake until almost all liquid is reduced.
  10. Turn onto the serving platter and serve warm with sprinkled parsley, dill and crumbled feta.