Dinner

Greek Eggplant and Chicken Casserole is for Dinner.

Greek Eggplant and Chicken Casserole takes 30 minutes to prepare.

Greek Eggplant and Chicken Casserole takes 15 minutes to cook.

Greek Eggplant and Chicken Casserole makes 6 servings.

The ingredients for Greek Eggplant and Chicken Casserole are:

3 servings olive oil cooking spray
2 medium eggplants (peeled and cut lengthwise into 1/4 in. thick slices)
3/4 tsp. salt
1 lb. uncooked ground chicken breast
1 c. onion, sliced
2 med. garlic cloves, minced
2 Tbsp. parley, fresh, chopped
1 tsp. 'fines herbs'
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. black pepper
28 oz. canned diced tomatoes
2 Tbsp. tomato paste
3/4 c. non-fat grated cheese topping

Here is how you make Greek Eggplant and Chicken Casserole:

Preheat oven to 350 degreesLay eggplant slices on paper towels and sprinkle with salt to draw moisture out. In large skillet on med. heat, cook ground chicken until brown. Add onion & garlic; cook until onion is soft. Add fresh parsley, herbs, cinnamon, nutmeg, salt, & pepper; stir to coat. Ad toatoes & tomato paste & bring to simmer. Reduce to low heat, simmer until sauce thickens--about 15 minutes. Transfer mixture to large bowl; set aside. Coat surface of same skillet with cooking spray; wipe salt from eggplant and brown eggplant on each side. Layer eggplant & chicken mixture in coated 9x13 pan topping second chicken layer with grated topping. Bake until eggplant is fork tender. Makes six servings.Number of Servings: 6Recipe submitted by SparkPeople user EWYATT.

The nutritional information for Greek Eggplant and Chicken Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 257.4

• Total Fat: 11.4 g
• Cholesterol: 65.0 mg
• Sodium: 737.9 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.9 g
• Protein: 20.2 g

The dietary needs meet for Greek Eggplant and Chicken Casserole is Low Fat