Greek Eggplant and Chicken Casserole

Greek Eggplant And Chicken Casserole

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NIKKI SMITH

By
@adorefood

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
35 Min
Cook:
1 Hr 15 Min

Ingredients

  • 2
    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)

How to Make Greek Eggplant and Chicken Casserole

Step-by-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
  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.
  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.
  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.
  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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