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Photo of Eggplant and Greek chicken casserole by WW

Eggplant and Greek chicken casserole

1
Points® value
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
6
Difficulty
Difficult
We put a spin on moussaka with this mouth-watering casserole. Chicken replaces lamb or beef, and a zesty tomato sauce is used.

Ingredients

Eggplant

2 medium, (about 2 pounds total), peeled and cut lengthwise into 1/4-inch thick slices

Table salt

¾ tsp(s)

98% fat free uncooked ground chicken breast

1 pound(s)

Onion

1 cup(s), sliced

Garlic

2 clove(s), large, minced

Fresh parsley

2 tbsp(s), fresh, chopped

Dried parsley

⅓ tbsp(s)

Chives

⅓ tbsp(s), dried

Dried tarragon

⅓ tsp(s)

Ground cinnamon

¼ tsp(s)

Ground nutmeg

¼ tsp(s)

Black pepper

¼ pinch(es), ground

Canned diced tomatoes

28 oz

Canned tomato paste

2 tbsp(s)

Grated Parmesan cheese

⅔ oz

Instructions

  1. Preheat oven to 350ºF. Coat an 9 X 13-inch baking pan with cooking spray.
  2. Lay eggplant slices on paper towels and cover top with salt. Let stand 20 minutes to draw moisture out.
  3. Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add parsley, fines herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
  4. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
  5. Coat surface of same skillet with cooking spray (off heat) and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
  6. Arrange half of eggplant slices in bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining grated topping.
  7. Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

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