Greek Eggplant and Chicken Casserole

By carlaschwartz

Ingredients

• 3 spray(s) olive oil cooking spray
• 2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
• 3/4 tsp table salt
• 1 pound(s) uncooked extra lean ground chicken breast
• 1 cup(s) onion(s), sliced
• 2 clove(s) (medium) garlic clove(s), minced
• 2 Tbsp parsley, fresh, chopped
• 1/3 tsp dried parsley
• 1/3 tsp chives, dried
• 1/3 tsp dried tarragon
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 28 oz canned diced tomatoes
• 2 Tbsp canned tomato paste
• 6 oz SoyaKaas Grated Parmesan Style Soy Cheese, (about 3/4 cup)

Details

Servings 8
Preparation time 25mins
Cooking time 100mins

Preparation

Step 1

Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.

Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.

Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.

Add tomatoes and tomato paste; 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.

Off heat, coat surface of same skillet with cooking spray; 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.

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; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.

Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
Notes
You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes.’