Greek Eggplant And Chicken Casserole Recipe

Name: Greek Eggplant And Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices; 3/4 teaspoon salt; 1 lb ground chicken breast; 1 cup onion, sliced; 2 medium garlic, clove(s) minced; 2 tablespoons parsley, fresh, chopped; 1/3 teaspoon dried parsley; 1/3 teaspoon chives, dried; 1/3 teaspoon dried tarragon; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon table salt; 1/2 teaspoon black pepper, freshly ground; 28 ounces canned diced tomatoes; 2 tablespoons canned tomato paste; 3/4 cup soyakaas grated parmesan style soy cheese

Servings: persons

2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 teaspoon salt
1 lb ground chicken breast
1 cup onion, sliced
2 medium garlic, clove(s) minced
2 tablespoons parsley, fresh, chopped
1/3 teaspoon dried parsley
1/3 teaspoon chives, dried
1/3 teaspoon dried tarragon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 teaspoon black pepper, freshly ground
28 ounces canned diced tomatoes
2 tablespoons canned tomato paste
3/4 cup soyakaas grated parmesan style soy cheese

1
Preheat oven to 350u00b0F. Coat a 9 X 13-inch baking pan with cooking spray.
2
Lay eggplant slices on paper towels and sprinkle tops with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
3
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.
4
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.
5
Off heat, coat surface of same skillet with cooking spray 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.
6
Arrange half of eggplant slices on 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 1/2 cup of grated topping.
7
Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices, 3/4 teaspoon salt, 1 lb ground chicken breast, 1 cup onion, sliced, and more.

Yes, Greek Eggplant And Chicken 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.

Greek Eggplant And Chicken Casserole

How did you like this recipe?

Frequently Asked Questions