Eggplant Bake with Chicken, Mushrooms, and Cheese

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### 👨‍🍳 How to Make It:

1. **Prep the eggplant**: Preheat oven to 400°F (200°C). Brush eggplant slices lightly with olive oil, season with salt, and roast for 15–20 minutes until soft and lightly browned.
2. **Cook the chicken**: In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, then add the chicken. Season with salt, pepper, and oregano. Cook until lightly golden.
3. **Add the mushrooms**: Toss in the mushrooms and cook until tender and moisture has evaporated.
4. **Add sauce**: Stir in marinara sauce and red pepper flakes (if using). Simmer for 5 minutes. Remove from heat.
5. **Assemble the bake**: In a baking dish, layer half the eggplant slices, then spoon over half the chicken mixture. Sprinkle with a layer of mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top.
6. **Bake**: Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
7. **Serve hot**, garnished with fresh herbs and a side of crusty bread or a green salad.

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### 🍽️ Serving Suggestions:
– **Low-carb dinner**: Serve it as is—it’s hearty enough to stand alone.
– **Classic comfort**: Pair with garlic bread or pasta.
– **Make it ahead**: Perfect for Sunday meal prep—just reheat and enjoy.

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### 💬 Final Thoughts

This Eggplant Bake with Chicken, Mushrooms, and Cheese is the ultimate comfort food for when you want something hearty but not too heavy. It’s packed with rich, savory layers and gooey cheese that melts beautifully into every bite. Whether you’re feeding the family, planning leftovers, or hosting a casual dinner, this dish delivers big flavor with minimal fuss.

So grab a baking dish, preheat that oven, and let this cozy classic become a new favorite at your table.

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