Ingredients
-
2
-
3/4
-
1
-
1
-
2
-
2
-
1/3
-
1/3
-
1/3
-
1/4
-
1/4
-
1/2
-
1/2
-
28
-
2
Directions
Greek Eggplant and Chicken Casserole, from the WW website, here for safekeeping , I made this with chicken legs and without the soy cheese as that was what I had in the house Delicious!! Helen, from the WW website, here for safekeeping
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Steps
|
1
Done
|
Preheat Oven to 350f. Coat a 9 X 13-Inch Baking Pan With Cooking Spray. |
|
2
Done
|
Lay Eggplant Slices on Paper Towels and Sprinkle Tops With 3/4 Teaspoon of Salt. Let Stand 20 Minutes to Draw Moisture Out. |
|
3
Done
|
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 Teaspoon Each of Salt and Pepper, and Stir to Coat. Cook 1 Minute, Until Herbs and Spices Are Fragrant. |
|
4
Done
|
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. |
|
5
Done
|
Off Heat, Coat Surface of Same Skillet With Cooking Spray 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. |
|
6
Done
|
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 and Then Top Chicken With 1/4 Cup of Grated Topping. Top With Remaining Eggplant Slices and Remaining 1/2 Cup of Grated Topping. |
|
7
Done
|
Bake Until Top Is Golden Brown and Filling Is Hot, About 45 Minutes. Let Stand 10 Minutes, Slice Into 6 Pieces and Serve. |
