CHICKEN AND EGGPLANT CASSEROLE {sb}

By grinder

PER SERVING: 205 calories/3g fat/1g sat/19g carbo/25g protein/6g fiber/395mg sodium/

Ingredients

• 1 eggplant, peel, cut in 12 slices
• 2 Tbsp. shredded Parmesan or Asiago cheese
• 1/2 tsp. garlic powder or 1 clove garlic, minced
• 3/4 lb. BS chicken breast, chopped
• 1 can diced tomatoes
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 1/2 cup mushrooms, sliced
• 3/4 teaspoon dried Italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup {1oz} shredded mozzarella cheese

Details

Servings 4

Preparation

Step 1

Preheat broiler.

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

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

Preheat oven to 375°F. Coat an 8" baking dish with cooking spray.

Arrange the 6 eggplant slices you already cooked in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with 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.

Bake, covered, 30 minutes or until heated through.

COOK FROZEN CASSEROLE:
Bake covered, 50 minutes at 375°F or until heated through.