Eggplant and Chicken Thighs Casserole

Cut eggplants lengthwise into 0.5-inch thick slabs, salt lightly, and let sit for 15 minutes to release moisture. Pat dry with paper towels.

Heat 2 tablespoons of oil in a large skillet over medium-high heat and fry eggplant slabs in batches until light golden on both sides, about 3-4 minutes per batch. Set aside on a paper towel-lined plate.

In the same skillet, heat remaining 2 tablespoons of oil and season chicken thighs with salt and black pepper. Brown the chicken thighs skin-side down for 5 minutes, then flip and brown the other side for 4 minutes. Transfer to a plate.

Dice the onions, slice carrots into rounds, dice the green peppers, and chop the parsley root and celery root. Mince the garlic and set all vegetables aside.

In the same skillet, sauté diced onions until translucent, about 3 minutes. Add carrots, green peppers, parsley root, and celery root, cooking for another 5 minutes until softened.

Sprinkle flour over the vegetables and stir to coat evenly. Add minced garlic, oregano, thyme, and bay leaf, stirring constantly for 1 minute to bloom the spices.

Roughly chop the tomatoes and add to the skillet along with their liquid. Stir well and simmer for 3 minutes to combine flavors.

In a baking dish, arrange half the eggplant slabs in an overlapping layer. Top with half the browned chicken thighs, then layer with half the vegetable-tomato mixture.

Repeat with remaining eggplant, chicken thighs, and vegetable mixture, finishing with vegetables on top. Scatter whole black peppers over the surface and add the bay leaf if not already included.

Cover the baking dish with foil and bake at 350°F (175°C) for 60 minutes. Remove foil, sprinkle mixed parsley and dill over the top, followed by crumbled feta cheese.

Return to oven uncovered and bake for an additional 15 minutes until cheese is warmed through and the top is lightly golden.

Remove from oven and let rest for 5 minutes before serving directly from the baking dish.