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Main dishes

Baked chicken breasts with eggplant, tomatoes and cheese

Name: Baked chicken breasts with eggplant, tomatoes and cheese
Yield: 4 servings
Cuisine: Slovak
Ingredients: 4 Chicken breasts; 2-3 Eggplant; 3-4 Tomatoes; 150 g Cheese; 1 Garlic clove; to taste Dill; as needed Vegetable oil (for baking); to taste Salt and pepper

Chicken breasts layered with pan-fried eggplant, tomatoes, garlic and cheese, then baked at 180°C (350°F) for 25 minutes. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 25 min
Temperature: 180 °C (350 °F)
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Baked chicken breasts with eggplant, tomatoes and cheese combine meat and vegetables in one baking dish. The thinly sliced eggplant is salted, left to release its juices and briefly pan-fried before being arranged in a greased baking dish. Seasoned chicken breast pieces, tomato slices, crushed garlic, dill and cheese go on top. Bake for about 25 minutes at 180°C (350°F), leaving you time for other things while it cooks. The whole dish is ready in approximately 35 minutes.

Ingredients

4 servings

Chicken breasts 4
Eggplant 2-3
Tomatoes 3-4
Cheese 150 g
Garlic clove 1
Dill to taste
Vegetable oil (for baking) as needed
Salt and pepper to taste

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Instructions

Tip: tap a step to mark it as done.

Wash and dry the eggplants and trim off the ends. Cut them into thin slices, place in a bowl, salt and let stand for 20 to 30 minutes. Drain off the juices released by the eggplant. Pat the chicken breasts dry and cut into 4 pieces.
Place the chicken in a bag or between two layers of plastic wrap and season with pepper. Wash the tomatoes and cut into rounds. Peel and crush the garlic. Wash and finely chop the dill.
Heat the oil in a skillet, pan-fry the eggplant slices on both sides and drain on paper towels. Grease a baking dish and arrange the eggplant slices in it, overlapping them slightly.
Top with a layer of chicken, then another layer of eggplant and another layer of chicken. Add the tomatoes and garlic, then sprinkle with grated cheese. Bake in a preheated oven at 180°C (350°F) for 25 minutes.
Let the baked dish cool for 10 minutes, then cut into portions and serve.

Tip: After draining the salted eggplant slices, pat them dry with a clean kitchen towel. This helps them splatter less in the pan and absorb less oil.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 420 kcal
Protein: 51 g
Carbohydrates: 18 g
of which sugars: 10 g
Fat: 17 g
of which saturates: 8.1 g
Fiber: 7.9 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracie prsia s baklažánom, paradajkami a syrom na plechu