Dinner

Eggplant/Chicken/Kale Layered Casserole is for Dinner.

Eggplant/Chicken/Kale Layered Casserole takes several minutes to prepare.

Eggplant/Chicken/Kale Layered Casserole takes several minutes to cook.

Eggplant/Chicken/Kale Layered Casserole makes 4 servings.

The ingredients for Eggplant/Chicken/Kale Layered Casserole are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
16 ounces Chicken Breast (cooked), no skin, roasted
121 gram(s) Diced Tomatoes - Fire Roasted 0 (Happy Harvest - Aldi) 14.5 oz - 411 g can (by DCMANN)
1 cup Aldi Fit & Active Mexican Blend Cheese (by TAMMYTH64)
3 cup, chopped Kale

Here is how you make Eggplant/Chicken/Kale Layered Casserole:

Slice Eggplant into 1/4 inch slices. Spread out on paper towel and sprinkle with salt to remove the excess water. Leave on for about 1/2 hour.Chop chicken breast into small cubes.Spray 8X10 baking pan with non stick spray.Layer eggplant, a little of the diced tomatoe, kale, sprinkle with chicken cubes, and add part of the cheese.Sprinkle with garlic powder, italian seasoning and paprika.Begin next layer as before. Continue until ingredients have been used.Cover with foil and Bake in 350 oven for about 35 minutes.Serving Size:?4

The nutritional information for Eggplant/Chicken/Kale Layered Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 377.7

• Total Fat: 12.4 g
• Cholesterol: 91.5 mg
• Sodium: 444.4 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 7.4 g
• Protein: 42.3 g