Eggplant and Greek chicken casserole
1
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
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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