Eggplant and chicken casserole
3
Points®
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
2 medium, peeled and cut lengthwise into 1/4-inch-thick slices
Table salt
¾ tsp
Uncooked ground chicken breast
1 pound(s)
Onion
1 cup(s), chopped, sliced
Garlic
2 clove(s), minced
Fresh parsley
2 Tbsp, fresh, chopped
Dried parsley
⅓ tsp
Chives
⅓ tsp, dried
Dried tarragon
⅓ tsp
Ground cinnamon
¼ tsp
Ground nutmeg
¼ tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Canned diced tomatoes
28 oz
Tomato paste
2 Tbsp
Grated Parmesan cheese
6 oz, (about 3/4 cup)