
Eggplant and Greek Chicken Casserole
2 - 3
PersonalPoints™ per serving
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
Uncooked eggplant(s)
2 medium, peeled and cut lengthwise into 1/4-inch thick slices
Eggplant(s)
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)
Uncooked onion(s)
1 cup(s), sliced
Garlic clove(s)
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, ground
Canned diced tomatoes
28 oz
Canned tomato paste
2 tbsp(s)
Grated Parmesan cheese
⅔ oz