Photo of Eggplant and chicken casserole by WW

Eggplant and chicken casserole

4
3
3
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate
Make this slimmed-down riff on Greek moussaka by using chicken instead of lamb or beef and tomato sauce in place of bechamel. You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes. Layers of eggplant, ground chicken mixed in a seasoned tomato sauce, andParmesan cheese bake to golden perfection. This hearty, one-dish meal takes just 25 minutes to prepare. Sprinkling the eggplant with salt and letting it sit helps to draw out some of the moisture so that the casserole won't be soggy.

Ingredients

Olive oil cooking spray

3 spray(s)

Uncooked eggplant(s)

2 medium, peeled and cut lengthwise into 1/4-inch-thick slices

Table salt

¾ tsp

98% fat-free uncooked ground chicken breast

1 pound(s)

Uncooked onion(s)

1 cup(s), sliced

Garlic clove(s)

2 medium clove(s), minced

Fresh parsley

2 Tbsp, fresh, chopped

Dried parsley

tsp

Chives

tsp, dried

Dried tarragon

tsp

Ground cinnamon

¼ tsp

Ground nutmeg

¼ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Canned diced tomatoes

28 oz

Canned tomato paste

2 Tbsp

Grated Parmesan cheese

6 oz, (about 3/4 cup)

Instructions

  1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
  2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
  3. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
  4. Add tomatoes and tomato paste; 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. Off heat, coat surface of same skillet with cooking spray; 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 on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup Parmesan. Top with remaining eggplant slices and remaining 1/2 cup cheese.
  7. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.