Chicken and Eggplant Potato Bake

1.Preheat the oven to 400°F (200°C).

2.Peel the eggplant and slice it into rounds. Place the slices in a colander, sprinkle with salt, and let them sit for 15 minutes to release excess moisture.

3.Peel and cube the potatoes into small pieces. Slice the onion.

4.Pat dry the eggplant slices to remove the excess salt and moisture.

5.In a bowl, season the chicken breasts with salt, black pepper, paprika, and garlic powder, rubbing the seasonings evenly on both sides.

6.In a skillet, heat olive oil over medium heat. Sear the seasoned chicken breasts until golden brown on both sides. Remove from the skillet and set aside.

7.In the same skillet, add a bit more olive oil if needed and sauté the onion until caramelized.

8.Layer the sliced potatoes, eggplant rounds, caramelized onions, and seared chicken breasts in a baking dish. Drizzle with a little more olive oil and sprinkle with additional seasonings, if desired.

9.Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes or until the chicken is cooked through and the potatoes are tender.

10.Remove the foil and bake for an additional 10 minutes to brown the top.

11.Serve the chicken and eggplant potato bake hot, garnished with fresh herbs if desired.