Greek Eggplant and Chicken Casserole

Total Time
1 hr 40 min
25 min
1 hr 15 min
We slimmed down high-fat Greek moussaka by using chicken instead of lamb or beef and replacing the bechamel sauce with a zesty tomato-based one. So good!


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 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, dried

dried tarragon


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)


  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 of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
  7. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.


You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes.'

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