Ingredients
-
-
2
-
3/4
-
1
-
1
-
2
-
2
-
1/3
-
1/3
-
1/3
-
1/4
-
1/4
-
1/2
-
1/2
-
28
Directions
3 Points Plus – Greek Eggplant and Chicken Casserole, From WW Online, From WW Online
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Steps
|
1
Done
|
Preheat Oven to 350f. Coat a 9 X 13-Inch Baking Pan With Cooking Spray. |
|
2
Done
|
Place Eggplant Slices on Paper Towels and Sprinkle With 3/4 Teaspoon of Salt; Let Stand 20 Minutes to Draw Out Moisture. |
|
3
Done
|
Meanwhile, Coat a Large Skillet With Cooking Spray; Over Medium-High Heat. |
|
4
Done
|
Add Chicken; Cook Until Browned, Breaking Up Meat as It Cooks, About 5 Minutes. |
|
5
Done
|
Add Onion and Garlic; Cook, Stirring Often, Until Onion Is Soft, About 3 Minutes More. |
|
6
Done
|
Add Fresh Parsley, Dried Herbs, Cinnamon, Nutmeg and 1/2 Teaspoon Each of Salt and Pepper; Stir to Coat. |
|
7
Done
|
Cook Until Herbs and Spices Are Fragrant. About 1 Minute. |
|
8
Done
|
Add Tomatoes and Tomato Paste; Bring to a Simmer. |
|
9
Done
|
Reduce Heat to Low and Simmer, Uncovered, Until Sauce Thickens, About 15 Minutes. |
|
10
Done
|
Transfer Mixture to a Large Bowl and Set Aside. |
|
11
Done
|
Off Heat, Coat Surface of Same Skillet With Cooking Spray; Set Pan Over Medium-High Heat. |
|
12
Done
|
Wipe Salt from Eggplant Slices With Paper Towel and Add Eggplant to Hot Skillet. |
|
13
Done
|
Cook, Until Golden Brown, About 2 Minutes Per Side. |
|
14
Done
|
Arrange Half of Eggplant Slices on Bottom of Prepared Baking Pan, Slightly Overlapping Pieces to Cover Entire Surface of Pan. |
|
15
Done
|
Top Eggplant With Chicken Mixture; Top With 1/4 Cup of Grated Topping. |
