3 Points Plus - Greek Eggplant and Chicken Casserole
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- olive oil flavored cooking spray
- 2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
- 3.69 ml table salt
- 453.59 g extra lean ground chicken breast
- 236.59 ml onion, sliced
- 2 garlic cloves, minced
- 29.58 ml parsley, fresh, chopped
- 1.64 ml dried parsley
- 1.64 ml chives, dried
- 1.64 ml dried tarragon
- 1.23 ml ground cinnamon
- 1.23 ml ground nutmeg
- 2.46 ml table salt
- 2.46 ml black pepper, freshly ground
- 793.78 g canned diced tomatoes
- 29.58 ml canned tomato paste
- 170.09 g soyakaas grated parmesan style soy cheese (about 3/4 cup)
directions
- Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
- Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
- Meanwhile, coat a large skillet with cooking spray; 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.
- 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.
- 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.
- 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.
- Bake until top is golden brown and filling is hot, about 45 minutes.
- Let stand 10 minutes, slice into 8 pieces and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<html />