Eggplant and Chicken Casserole from SBC

Avatar for michelleto3boys
iVillage Member
Registered: 03-26-2003
Eggplant and Chicken Casserole from SBC
1
Sun, 05-09-2004 - 11:15am

Thumbs down!! The only way I could see making this again is if I cut the eggplant even thinner and didn't put it into a casserole. It turned out gross!! The chicken filling was great and wish I hadn't mess it up with the eggplant.  I guess what I'm saying is to just serve the eggplant on the side and the filling as the main dish!! Maybe add more mushrooms and tomatoes.


1 eggplant, peeled and cut into 12 slices


2 T shredded Parmesan or Asiago cheese


1/2 t garlic powder or 1 clove garlic, minced


3/4 pound boneless, skinless chicken breast, chopped


1 can (141/2 ounces) diced tomatoes


1 medium onion chopped


1 large green bell pepper, chopped


1/2 cup mushrooms sliced


3/4 t dried Italian seasoning


1/4 t ground black pepper


1/4 cup (1 ounce) shredded reduced-fat mozzarella cheese


Pre-heat broiler


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.


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, Itailian seasonings and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.


Preheat the oven to 350 F


Coat and 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.


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


 

Michelle


SW ~ 181


CW ~ 173


GW ~ 130

iVillage Member
Registered: 04-01-2004
Sun, 05-09-2004 - 10:20pm

Michelle,


Thanks for the review.

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