Chicken and Eggplant Casserole

By myoung

Ingredients

• 1 medium eggplant
• 4 spray(s) cooking spray
• 2 tablespoon cheese, Parmesan
• 1/2 teaspoon garlic powder
• 4 piece(s) chicken, breast, boneless, skinless
• 1 can(s) tomatoes, diced
• 1 medium onion(s)
• 1 large pepper(s), green, bell
• 1/2 cup(s) mushrooms
• 3/4 teaspoon Italian seasoning, dried
• 1/4 teaspoon pepper, black ground
• 1/4 cup(s) cheese, mozzarella, part-skim, shredded

Details

Servings 4
Preparation time 15mins
Cooking time 65mins
Adapted from southbeachdiet.com

Preparation

Step 1

Instructions

1. Preheat the broiler.

2. Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist the slices with cooking spray. Broil 4 inches from the heat for 2 minutes, or until golden. Turn the eggplant over and mist again. Sprinkle with the Parmesan or Asiago cheese and garlic. Broil for 1 minute, or until golden. Set aside.

3. Heat a nonstick skillet coated with cooking spray over medium-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes, or until no longer pink. Add the tomatoes (with juice), onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.

4. Preheat the oven to 375°F.

5. Coat an 8" baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil and finish cooking, or refrigerate until the next day. Or wrap with foil, label, and freeze for up to 3 weeks.

6. Bake, covered, for 30 minutes, or until heated through. To cook frozen casserole, bake, covered, at 375°F for 50 minutes, or until heated through.