Chicken & Eggplant Casserole
Source of Recipe
Debbie
List of Ingredients
Chicken & Eggplant Casserole
Makes 6 servings
Ingredients
Two 1-pound eggplants, each cut lengthwise into 6 equal slices
9 ounces ground chicken
3 ounces lean turkey or chicken sausage (10% or less fat), removed
from casing
1/2 cup minced onion
1 egg, beaten
1/4 cup raisins, coarsely chopped
20 small pitted black olives, coarsely chopped
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1 cup tomato sauce
1 1/2 ounces feta cheese, crumbled
Recipe
Preheat broiler. Line 2 large baking sheets with foil; spray with
nonstick
cooking spray. Place eggplant slices on baking sheets; broil 4" from
heat
10 minutes, until golden brown on one side. Remove eggplant from
broiler;
set aside to cool. Preheat oven to 400oF. Spray an 8" square baking
pan
with nonstick cooking spray. Spray medium skillet with nonstick
cooking spray;
add chicken, sausage meat and onion. Cook, stirring to break up
meat, until no
longer pink and onion is golden brown. Remove from heat; cool
slightly. To
cooled chicken mixture, add egg, raisins, olives, cinnamon,
coriander and pepper;
mix well. Place eggplant slices, broiled side down, on work surface.
Spoon an
equal amount of chicken mixture 2" from wide end of each slice; roll
up to
enclose filling. Arrange eggplant rolls, seam-side down, in a single
layer in
prepared baking pan; top with tomato sauce, then sprinkle with
cheese.
Bake 35-40 minutes, until bubbling.
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