Chicken And Eggplant Casserole Recipe

Name: Chicken And Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, peeled and cut into 12 slices; 2 tablespoons parmesan cheese, shredded; 1/2 teaspoon garlic powder or 1 garlic clove, minced; 3/4 lb boneless skinless chicken breast, chopped; 1 (14 ounce) can diced tomatoes; 1 medium onion, chopped; 1 large green bell pepper, chopped; 1/2 cup mushroom, sliced; 3/4 teaspoon dried Italian seasoning; 1/4 teaspoon ground black pepper; 1/4 cup reduced-fat mozzarella cheese, shredded

Servings: persons

1 eggplant, peeled and cut into 12 slices
2 tablespoons parmesan cheese, shredded
1/2 teaspoon garlic powder or 1 garlic clove, minced
3/4 lb boneless skinless chicken breast, chopped
1 (14 ounce) can diced tomatoes
1 medium onion, chopped
1 large green bell pepper, chopped
1/2 cup mushroom, sliced
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
1/4 cup reduced-fat mozzarella cheese, shredded

1
Preheat the broiler.
2
Arrange eggplant slices in a single layer on a non-stick baking sheet.
3
Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
4
Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
5
Heat a non-stick skillet coated with cooking spray over med-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes or until no longer pink. Add the tomatoes with juice, onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a broil. Reduce heat to low and simmer for 5 minutes.
6
Preheat oven to 375.
7
Coat an 8 inch baking dish with cooking spray.
8
Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange remaining 6 eggplant slices over the chicken mixture. Sprinkle with the mozzarella cheese.
9
Cover with foil and bake, covered, for 30 minutes or until heated through.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 eggplant, peeled and cut into 12 slices, 2 tablespoons parmesan cheese, shredded, 1/2 teaspoon garlic powder or 1 garlic clove, minced, 3/4 lb boneless skinless chicken breast, chopped, and more.

Yes, Chicken And Eggplant Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Eggplant Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions