Chicken Marsala With Eggplant And Pasta Casserole

Name: Chicken Marsala With Eggplant And Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups elbow macaroni; 3 eggplants, peeled and cut lengthwise into 1/4-inch thick slices; 6 tablespoons olive oil, divided; 2 teaspoons garlic powder; salt and ground black pepper to taste; 1 onion, diced; 1 (8 ounce) package sliced fresh mushrooms; 6 chicken thighs; 1 pinch garlic powder, or more to taste; 1/2 cup Marsala wine; 1/4 cup water; 1/4 cup tomato paste; 2 teaspoons fresh oregano leaves; 2 leaves fresh sweet basil, chopped; 1 sprig fresh rosemary, leaves stripped; 1/4 cup grated Parmesan-Romano cheese, or to taste (optional)

Servings: persons

1 1/2 cups elbow macaroni
3 eggplants, peeled and cut lengthwise into 1/4-inch thick slices
6 tablespoons olive oil, divided
2 teaspoons garlic powder
salt and ground black pepper to taste
1 onion, diced
1 (8 ounce) package sliced fresh mushrooms
6 chicken thighs
1 pinch garlic powder, or more to taste
1/2 cup Marsala wine
1/4 cup water
1/4 cup tomato paste
2 teaspoons fresh oregano leaves
2 leaves fresh sweet basil, chopped
1 sprig fresh rosemary, leaves stripped
1/4 cup grated Parmesan-Romano cheese, or to taste (optional)

1
Grease a 9x13-inch baking dish.
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish.
3
Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper.
4
Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta.
5
Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender, 5 to 10 minutes. Spread onion mixture over eggplant layer.
6
Season chicken thighs with garlic powder, salt, and pepper to taste.
7
Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned, about 5 minutes per side. Arrange chicken on the onion layer.
8
Preheat oven to 400 degrees F (200 degrees C).
9
Pour wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water, tomato paste, oregano, basil, and rosemary leaves; cook and stir until sauce is smooth and thickened, about 5 minutes. Add chicken to the sauce, cover skillet, decrease heat to low, and simmer while oven preheats, 5 to 10 minutes.
10
Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil.
11
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted in the thickest part of chicken should read 165 degrees F (74 degrees C). Sprinkle Parmesan-Romano cheese over chicken.

589

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 16 ingredients. The key ingredients include: 1 1/2 cups elbow macaroni, 3 eggplants, peeled and cut lengthwise into 1/4-inch thick slices, 6 tablespoons olive oil, divided, 2 teaspoons garlic powder, and more.

Yes, Chicken Marsala With Eggplant And Pasta Casserole falls under the Pasta & Noodles 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!