Reviewed: Nov. 2, 2009

Very good recipe. I am always looking for different ways to cook eggplant since I really like it, and I know it is good for you ;) I did do a couple things different. After slicing the eggplant I salted it and set it out on a paper towel and covered it with another paper towel (a trick my grandmother used). Anyway, I did not bake at all becuase it was getting late, so I fried eggplant first, removed from pan, and fried chicken with onion and garlic. I added mushrooms and followed the advice of another reviewer and added some wine! Then I added the tomatoe (petite diced) a pinch of fresh basil, salt and pepper (I was out of oregano!) I added the eggplant to that chicken mix and let simmer until some of the juices evaporated. Then I added grated cheese and covered! MMMMMMM!

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BkDuran

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Reviewed: Oct. 12, 2009

This was my first experience with eggplant! It was awesome! I made a few changes though. I grilled my whole chx breats along with the eggplant and some red peppers brushed with EVOO. I tossed 4 halved garlic cloves into the onion pan and sauteed those with the chx. I omitted the paste/water combo and just used a small can of tom sauce. I also added a layer of shredded mozz chz between veggies and chx. Then baked as stated. I will be making this again. Thank you for sharing your recipe!

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Amy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 8, 2009

Wonderful meal! I did have to make some changes. I only had one small baby eggplant on hand, so I chopped it up (and soaked it as the original instructions said to) and added in two chopped carrots and one chopped rib of celery. Coated all in a small amount of olive oil and sauted until the carrots were soft. Spread them in the bottom of a lightly oiled 9x13 pan. Marinated whole chicken breast tenders in Balsamic Vinaigrette dressing. Cooked in skillet until mostly done, then arranged them on top of vegetables. I cooked the onion (used a mix of Spanish and green)in the same pan that I cooked the chicken in. Stirred in the tomato paste and water mixture and added dried oregano and a little bit of tumeric until just heated. Spooned over the chicken and baked, covered, for 15 minutes. Removed aluminum foil and sprinkled cheddar and mozzarella on top. Baked, uncovered, for 5 minutes. Served over rice. Husband and 4 year old son loved it (me too)! 7 year old daughter didn't, but she doesn't like anything new. Will definitely make again! Thanks for a great meal!

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healthymom

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Reviewed: Oct. 6, 2009

There is nothing more satisfying than the compliments I just received from my husband. He loved the eggplant, the way the chicken was cooked, and the flavor. Easy too! I used whole chicken breast.

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ohelene

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Reviewed: Aug. 17, 2009

This was excellent. I didn't rate it a 5 because I had followed some of the instructions from others. I marinated my chicken in basalmic vinegar, lemon, and olive oil. Then grilled it for about 4 minutes on each side. I then cubed it up and finished the recipe as is. I did add a small layer of mozzarella between the eggplant and chicken. I was delicious. I served it with a greek salad. Yum! Yum! Will be making this one again!

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BeckyB

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Reviewed: Aug. 15, 2009

Eggplant was good, chicken was cooked perfectly, the tomato with oregano was BLAND. This recipe needs some desperate help. I wish I had not wasted the chicken and eggplant on this recipe.

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dybrn

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Reviewed: Jul. 19, 2009

Very tasty. I enhanced the flavor with 3 large garlic cloves, dried whole leaf oregano (better flavor) and balsamic vinegar marinade for the chicken-per recommendations. I served with sticky white rice, and get this, melted monterey jack cheese on top of chicken/vegetables. Perfect! Overall good recipe made better with addt'l ingredients to enhance flavor.

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BAKINGBETTY88

Cooking Level: Beginning

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Reviewed: Jun. 24, 2009

Delicious - I like that it uses so few ingredients! My version had a few modifications. I marinated diced chicken thighs in a splash of lemon juice and balsamic vinegar. Salted the eggplant slices for 30 minutes then sauteed. Added 1 diced roma tomato with chicken/onion. I used half red wine for the water and whisked the tomato paste into that before adding to the pan. After pouring the simmered mixture over the eggplant I deglazed the pan with chicken broth and poured that on top. It is a good dish, next time I would dice the eggplant instead - the slices were too large for our liking. Served with egg noodles but rice might be easier to manage.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 23, 2009

Tastes fresh

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SC

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Reviewed: May 21, 2009

The flavour is very nice, but a little bland for us. Also to save on dishes I cooked the entire dish in a large frying pan. I sweated the eggplant first (no need to peel, the peel adds a lovely texture), then fried for a few min. and removed. I diced the chicken, added diced onions, garlic and red pepper and sauted. Add the tom. sauce and eggplant then simmer for about 10 min. No need to use the oven really. Definitely will make again!

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Mar. 10, 2009

This was a wonderful dish. The flavors and texture are absolutely delicious. Hubby loved it. The only thing I did differently was add Parmesan cheese on the top the last 5 minutes of baking time.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Feb. 27, 2009

Pretty good, however, it seemed lacking in something. Next time, I will use only one eggplant. I had too many left over for the amount of chicken I had. As for the leftovers, I ground them up in a blender and added them with spaghetti sauce for a spaghetti dinner. That turned out very nice.

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cookin' good

Cooking Level: Expert

Home Town: Clarksburg, West Virginia, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 2, 2008

This was pretty good. I did substitute freshly diced tomatoes for the tomato paste and added garlic and green peppers to the chicken sauce.

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Sarah

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Reviewed: Oct. 13, 2008

GREAT! I added spinach and fresh mushrooms to the chicken mixture. Tasty!

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Jac

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

This recipe is really good. My husband asks for it often which is no problem b/c it's easy to make. I used diced tomatoes instead of sauce and added shredded Parmesan cheese at the end of baking and serve w/ rice and bread it's so great.

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N.NERO

Cooking Level: Expert

Home Town: Wrightstown, New Jersey, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Jul. 31, 2008

We really enjoyed it, especially my husband. I added crushed red pepper for a little zip! We ate it with organic, long grain rice.

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Alison

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

We loved the very flavorful chicken and tomato part of this recipe so much. The eggplant was good, soft and tasty but overwhelming. The next time, I think I'll slice them smaller and maybe use only one or two eggplants instead of three. The taste was great. Very good dish and worthy of a repeat!

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Robyn Cotter

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Reviewed: Jun. 16, 2008

For this recipe I used the recommended eggplant with a few lonely green squash that were begging for attention. I prepared the squash with the eggplant. Instead of using tomato paste, I used hot curry paste. Other than those few changes, I left the recipe as is. It was great! My two and four year old loved it. I will be making this recipe for my friends and family in the near future! Thanks!

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zinronimom

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Reviewed: Jun. 16, 2008

My 20 year old son loved this!

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JerseyJane

Cooking Level: Intermediate

Home Town: Derry, Pennsylvania, USA

Living In: Hamilton, New Jersey, USA

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Reviewed: Feb. 8, 2008

Very good. I did not have tomato paste so I used about a cup or so of jarred marinara and eliminated the water. I also added a handful of sliced marinated green olives - worked very well. I love eggplant - delicious dish.

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Mediterranean Chicken with Eggplant

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