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Greek Eggplant and Chicken Casserole




Source of Recipe


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List of Ingredients




3 serving olive oil cooking spray (5 one-second sprays
per serving)
2 medium eggplant(s) -- peeled and cut lengthwise into
1/4-inch-thick slices
3/4 tsp table salt
1 pound uncooked ground chicken breast
1 cup onion(s) -- sliced
2 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 tsp table salt
1/2 tsp black pepper -- ground
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
3/4 cup Kraft Non-Fat Grated Cheese Topping -- or other
brand



Recipe



Preheat oven to 350ºF. Coat an 9 X 13-inch baking pan with cooking
spray.

Lay eggplant slices on paper towels and cover top with 3/4 teaspoon of
salt. Let stand 20 minutes to draw moisture out.

Meanwhile, coat a large nonstick skillet with cooking spray and set pan
over medium-high heat. Add chicken and cook until browned, breaking up
meat as it
cooks, about 5 minutes. Add onion and garlic and cook until onion is
soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon,
nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1
minute, until herbs and spices are fragrant. (Note: You can replace the
dried parsley, dried chives and dried tarragon with 1 teaspoon total of
'fines herbes,' if desired.)

Add tomatoes and tomato paste and 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.

Coat surface of same skillet with cooking spray (off heat) and 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 in bottom of prepared baking pan,
slightly overlapping pieces to cover entire surface of pan. Top eggplant
with chicken mixture and then top chicken with 1/4 cup of grated topping.
Top with remaining eggplant slices and remaining grated topping.

Bake until top is golden brown and filling is bubbly, about 45 minutes.
Let stand 10 minutes, slice into 6 pieces and serve.