chicken and eggplant casserole

Name: CHICKEN AND EGGPLANT CASSEROLE
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 1 pound(s) chicken breast pounded flat; 1 - large eggplant, breaded and fried; 1 can(s) tomato sauce or your own; 2 package(s) chopped spinach, thawed and drained well; 1 package(s) dry pesto - reconstituted according to package; 1 cup(s) grated mozzarella; 1/2 cup(s) parmesan cheese

(1 RATING)

46 Pinches

Lucille Hoerle

Summit, NY

Updated on Feb 23, 2012

My ex-boss' wife shared this recipe with me over ten years ago and I have been making it since especially for company. I love making recipes that can be made ahead and just popped into the oven when you are ready to entertain. I like to serve with penne pasta and salad. This is a very different type of casserole and be prepared to give out the recipe. Yum!

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prep time 20 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

1 pound chicken breast pounded flat
1 - large eggplant, breaded and fried
1 can tomato sauce or your own
2 packages chopped spinach, thawed and drained well
1 package dry pesto - reconstituted according to package
1 cup grated mozzarella
1/2 cup parmesan cheese

How To Make chicken and eggplant casserole

Step 1

Make pesto and add to drained spinach and put on bottom of 13 x 9 pan. Fry chicken breast in butter until lightly browned and lay over spinach. Put next layer with eggplant and then layer of sauce, mozzarella and grated cheese. Bake 350 until done approximately 30 mins.
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