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chicken eggplant mushroom casserole

Chicken Eggplant Mushroom Casserole Recipe

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Ingredients
  

Main Ingredients

  • 1 lb boneless skinless chicken breasts (cut into ¾-inch cubes)
  • 10-12 oz eggplant 2-3 Japanese eggplants, cubed
  • 6 oz mushrooms quartered; button or cremini work best
  • 1 medium yellow onion thinly sliced
  • 2 garlic cloves minced
  • 1 to 1 ¼ cups marinara sauce
  • 6 oz mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • ¼ cup fresh basil chopped
  • 1 tsp Italian seasoning
  • Pinch of red pepper flakes
  • Kosher salt and pepper to taste
  • 2-3 tbsp olive oil

Breadcrumb Topping

  • ¾ cup panko breadcrumbs or Italian breadcrumbs
  • ¼ cup Parmesan cheese grated
  • 1 tbsp olive oil

Garnish

  • Chopped parsley and basil

Instructions
 

Step 1: Prepare the Eggplant

  • Use Japanese eggplants for their tender texture and thin skin. Dice the eggplant, lightly salt it, and let it rest on a paper towel for 10-15 minutes. This step removes bitterness and excess moisture.

Step 2: Sauté the Chicken

  • Season chicken cubes with salt and pepper. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Sauté the chicken until golden brown (3-4 minutes). Set aside.

Step 3: Cook the Vegetables

  • In the same pan, heat 1 tbsp olive oil. Sauté mushrooms for 3-4 minutes until browned. Remove and set aside. Repeat with the eggplant, cooking for 3-4 minutes until lightly browned.

Step 4: Make the Sauce

  • Add the onion, garlic, and red pepper flakes to the pan. Sauté for 2 minutes until fragrant. Add marinara sauce and return chicken, mushrooms, and eggplant to the pan. Stir well and simmer for 2 minutes. Add fresh basil and mix.

Step 5: Assemble the Casserole

  • Preheat oven to 400°F (200°C).
  • Spray a 2-quart casserole dish with non-stick spray.
  • Layer half the chicken and vegetable mixture, sprinkle half the mozzarella and Parmesan cheese, then repeat the layers.

Step 6: Add Breadcrumb Topping

  • Mix panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle over the casserole.

Step 7: Bake

  • Bake uncovered on the middle rack for 30-40 minutes or until golden brown and bubbling. Let rest for 10 minutes before serving.