Main Dishes Recipes — By Ben on 20 February 2009
Eggplant and chicken casserole

eggplant_lasagna1

[donotprint]I was so happy the other day to find queso doble crema (double-cream cheese, one of my favorite Mexican cheeses) at the Mexican supermarket. This was the very first time that I saw it here in Ohio in almost 8 years. Mexico produces a wide variety of great cheeses, but they are not very well known outside the country. I think I need to become a cheese ambassador for Mexico, but I’d only take the position if they offer free cheese!

Anyway, I was so happy to have found it that I bought a whole block, almost 2½ lbs of deliciousness. I have been sprinkling it over my fruit salads, pasta dishes, soups and eating it in tortillas with slices of ham. I just love it! But I wanted to use it in a dish and going through my fridge contents I discovered 2 eggplants that needed to be used. So I decided to make a casserole (I am not going to call it lasagna because it is not! LOL) with them, some shredded chicken leftover from previous dinners, queso doble crema and tomato sauce. The result was another simple and delicious dinner. Jon said he didn’t like eggplants, but he ate most of the casserole, it was that good.[/donotprint]

eggplant_lasagna2

Eggplant and chicken casserole
Makes a whole casserole for 4-6 servings

The ingredients:

  • 2 eggplants sliced into ¼” thick rounds
  • 3 cups shredded chicken breast
  • ½ lb queso doble crema (or any other double cream cheese with at least 60% cream)
  • olive oil
  • ½ red onion, chopped
  • 3 garlic cloves, finely minced
  • 3 cups tomato sauce
  • 1 cup red wine (I used Kindzmarauli, a semi sweet wine from Georgia, the country)
  • spices and herbs to taste (I used oregano, fresh parsley and cilantro, salt and pepper)

The how-to:

  1. In a sauce pan sautee red onion and garlic in olive oil over medium heat. Add tomato sauce and wine and bring to a boil. Reduce heat to low and add spices and herbs. Simmer for 10 minutes stirring constantly until the sauce comes together.
  2. Pre-heat oven to 350°F (175°C)
  3. Pour some of the sauce in the bottom of a baking dish. Arrange eggplant slices. Top with shredded chicken and crumbled queso doble cream and more sauce. Repeat until you have used all the ingredients, 3 to 4 layers.
  4. Bake for 25 minutes. Let it sit for 10 minutes before serving and enjoy!

The afterthoughts:

  • What made this dish so tasty was the queso doble crema and the surprisingly delicious Georgian wine, I believe. Next time I will try a creamy sauce to see how this turn out. This is definitely a dish that I will be making again.

Inspiration for this dish:

[print_link]

eggplant_lasagna

¡Buen provecho!

[donotprint]I am sending this post to the following food events. Please click on the badges to lear more about them:

OK, I have no experience cooking for weddings, but I am sure this dish would be a great success in a buffet table and people would come for more :D

This week’s round up will be hosted by Siri P of Siri’s Corner.
I originally bookmarked Suganya’s recipe and put a twist to it, so I think this is acceptable for Bookmark Recipes.[/donotprint]

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(25) Readers Comments

  1. I love baking eggplant with zucchini like this. The red wine and interesting cheese sound like great additions.

  2. Looks so creamy, I bet you’ll be making this one again soon! Thanks for sharing it with the Original Recipes Round-Up :D

  3. I can’t find queso doble crema around here. Sounds like a great cheese. Just looking at what you made, I’m drooling.

  4. Thanks for the mention :). Love your blog.

  5. Love this eggplant and chicken casserole: looks fantastic!

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