greek eggplant and chicken casserole

Name: Greek Eggplant and Chicken Casserole
Prep time: 35 min
Cook time: 1 h 15 min
Yield: 8
Ingredients: 2 - spray(s) olive oil cooking spray; 2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices; 3/4 teaspoon(s) table salt; 1 pound(s) uncooked extra lean ground chicken breast; 1 cup(s) onion(s), sliced; 2 clove(s) (medium) garlic clove(s), minced; 2 tablespoon(s) parsley, fresh, chopped; 1/3 teaspoon(s) dried parsley; 1/3 teaspoon(s) chives, dried; 1/3 teaspoon(s) dried tarragon; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/2 tablespoon(s) table salt; 1/2 teaspoon(s) black pepper, freshly ground; 28 can(s) canned diced tomatoes; 2 tablespoon(s) canned tomato paste; 6 ounce(s) soyakaas grated parmesan style soy cheese, (about 3/4 cup)

(2 RATINGS)

49 Pinches

NIKKI SMITH

HEMET, CA

Updated on Apr 22, 2011

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

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prep time 35 Min

cook time 1 Hr 15 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make greek eggplant and chicken casserole

Step 1

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

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
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