Dinner

Chicken Eggplant Marinara Pasta Casserole is for Dinner.

Chicken Eggplant Marinara Pasta Casserole takes several minutes to prepare.

Chicken Eggplant Marinara Pasta Casserole takes 45 minutes to cook.

Chicken Eggplant Marinara Pasta Casserole makes 8 servings.

The ingredients for Chicken Eggplant Marinara Pasta Casserole are:

6 cups cubed eggplant (about 1 pound)
1 1/2 teaspoons kosher salt, divided
cooking spray
1 whole onion, chopped
1 tablespoon extravirgin olive oil
3 garlic cloves, minced
1 tablespoon fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon crushed red pepper
1 (28 oz) can diced organic tomatoes, undrained
12 ounces uncooked penne pasta
1 cup mozzarella cheese, shreeded
1 3-inch piece French bread baguette
1/2 cup fresh grated Parmesan cheese
6 chicken breasts marinated overnight with light soy sauce, pepper, and a pinch of cinnamon

Here is how you make Chicken Eggplant Marinara Pasta Casserole:

1. Arrange eggplant on several layers of paper towels. Sprinkle with 1 teaspoon of kosher salt; let stand 15 minutes. Pat dry with additional paper towels. 2. Preheat oven to 450 degrees.3. Arrange eggplant on a single layer on a baking sheet coated with cooking spray. Bake at 450 for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.4. Cook chicken and cut into bite size pieces.5. Cook onion, oil, and garlic in pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Stir in basil, oregano, reamining 1/2 teaspoon salt, pepper, and diced tomatoes. Bring to a simmer over midium heat; partially cover and cook 20 minutes, stirring occasionally. Remove from heat; stir in eggplant and chicken.6. Cook pasta according to pachage directions. Drain pasta in a colandar over a bowl, reserving 1/4 cup cooking water. Add pasta and reserved 1/4 cup cooking water to tomato mixture; stir well. Spoon pasta mixture into a 13 x 9 inch baking dish coated with cooking spray. Spinkle with mozarella cheese.7. Place baguette in food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Add parmesan to prcessor; pulse 5 times. Sprinkle breadcrumb mixture evenly over mozarella.8. Bake at 450 degrees for 12 minutes or until cheese melts and begins to brown. Yield: 8 servings (serving size; about 2 cups). Number of Servings: 8Recipe submitted by SparkPeople user CJREID.

The nutritional information for Chicken Eggplant Marinara Pasta Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 508.2

• Total Fat: 8.3 g
• Cholesterol: 116.5 mg
• Sodium: 404.5 mg
• Total Carbs: 56.6 g
• Dietary Fiber: 9.5 g
• Protein: 55.6 g