Chicken Eggplant Gratin with Mushrooms

Ingredients

• 1 large eggplant
• 50 ml olive oil
• Salt
• freshly ground pepper
• 500 g chicken breast fillet
• 1 onion
• 3 Garlic cloves
• 4 sprigs thyme
• 500 g oyster mushrooms
• 1 tbsp butter
• 2 balls mozzarella (125 g each)

Instructions

1. 1.

   Wash, trim and slice the eggplant. Brush both sides of the slices with 30 ml olive oil and lightly brown them in a dry pan on both sides in portions. Season with salt and pepper. Meanwhile, wash the chicken breast fillet, pat it dry with paper towels and cut into thin strips.

2. 2.

   Peel and finely dice the onion and garlic. Wash the thyme, shake off excess water and strip the leaves from the stems. Clean the oyster mushrooms and slice them into strips.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   Heat remaining olive oil and butter in a large pan. Brown the meat, onion, garlic and mushrooms lightly while occasionally turning, seasoning with salt and pepper. Add half of the thyme.

5. 5.

   Spread the contents of the pan in a baking dish, layer the eggplant slices and mozzarella on top. Sprinkle with the remaining thyme and bake in the preheated oven for about 15 minutes to gratinate.