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January 2008 Issue – Eggplant Greek Chicken
Greek
Eggplant and Chicken Casserole
This is a spin on moussaka with this mouth-watering casserole, using chicken instead of lamb or beef, and a zesty tomato sauce instead of béchamel.
INGREDIENTS
- 3 serving olive oil cooking spray (5
one-second sprays per serving)
- 2 medium eggplant(s), peeled and cut
lengthwise into 1/4-inch-thick slices
- 3/4 tsp table salt
- 1 lb. uncooked ground chicken breast
- 1 C. onion(s), sliced
- 2 medium garlic clove(s), minced
- 2 Tbs. parsley, fresh, chopped
- 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, ground
- 28 oz. canned diced tomatoes
- 2 Tbs. canned tomato paste
- 3/4 C. Kraft Non-Fat Grated Cheese
Topping, or other brand
DIRECTIONS
- Preheat oven to 350ºF. Coat a 9 X
13-inch baking pan with cooking spray.
- Lay eggplant slices on paper towels and
cover top with 3/4 tsp. of salt. Let stand 20 minutes to draw moisture
out.
- Meanwhile, coat a large nonstick
skillet with cooking spray and set pan over medium-high heat. Add chicken
and cook until browned, breaking up meat as it cooks, about 5 minutes.
- Add onion and garlic and cook until
onion is soft, about 3 minutes more. Add fresh parsley, dried herbs,
cinnamon, nutmeg and 1/2 tsp. each of salt and pepper, and stir to coat.
Cook 1 minute, until herbs and spices are fragrant.
- Add tomatoes and tomato paste and 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.
- Coat surface of same skillet with
cooking spray (off heat) and 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 in
bottom of prepared baking pan, slightly overlapping pieces to cover entire
surface of pan.
- Top eggplant with chicken mixture and
then top chicken with 1/4 C. of grated topping. Top with remaining
eggplant slices and remaining grated topping.
Bake
until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10
minutes, slice into 6 pieces and serve.