Greek Eggplant And Chicken Casserole Recipe

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Greek Eggplant and Chicken Casserole



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!

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

pinch tips: How to Tie a Roast





35 Min


1 Hr 15 Min


spray(s) olive oil cooking spray
2 medium
raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp
table salt
1 lb
uncooked extra lean ground chicken breast
1 c
onion(s), sliced
2 clove
(medium) garlic clove(s), minced
2 Tbsp
parsley, fresh, chopped
1/3 tsp
dried parsley
1/3 tsp
chives, dried
1/3 tsp
dried tarragon
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/2 Tbsp
table salt
1/2 tsp
black pepper, freshly ground
28 can(s)
canned diced tomatoes
2 Tbsp
canned tomato paste
6 oz
soyakaas grated parmesan style soy cheese, (about 3/4 cup)

Directions Step-By-Step

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 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.

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.

About this Recipe