ezRecipe-Zee: Cooking Recipe: How to make Greek Eggplant And Chicken Casserole

Greek Eggplant And Chicken Casserole

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Date Added:	February 29, 2008
Calories:	83
Serves:	6
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Main Dish

Ingredients:

3     servings      olive oil cooking spray
                    = (5 one-second sprays per serving)
2     medium        eggplants
                    cut lengthwise into 1/4"-thick slices
3/4   teaspoon      table salt
1     pound         uncooked ground chicken breast
1     cup           sliced onions
2     medium        garlic cloves
2     tablespoons   chopped fresh parsley
1/3   teaspoon      dried parsley
1/3   teaspoon      dried chives
1/3   teaspoon      dried tarragon
1/4   teaspoon      ground cinnamon
1/4   teaspoon      ground nutmeg
1/2   teaspoon      table salt
1/2   teaspoon      freshly-ground black pepper
28    ounces        canned diced tomatoes
2     tablespoons   canned tomato paste
3/4   cup           Kraft Non-Fat Grated Cheese Topping
                    = (or other brand)

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 350 degrees. Coat an 9- by 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.
This recipe yields 6 servings.
Points� Value: 4
Comments: We put a spin on moussaka with this mouth-watering casserole, using chicken instead of lamb or beef, and a zesty tomato sauce instead of b�chamel. You won't miss all that fat for a second!

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 83

Calories from Fat 3.5%

Total Fat

trace

Cholesterol

0mg

Sodium

943mg

Carbohydrate

18g

Dietary Fiber

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Weight Watchers at http://www.weightwatchers.com