Chicken and Eggplant Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From South Beach Diet, phase 1. Ingredients:
1 eggplant, peeled and cut into 12 slices |
2 tablespoons parmesan cheese, shredded |
1/2 teaspoon garlic powder or 1 garlic clove, minced |
3/4 lb boneless skinless chicken breast, chopped |
1 (14 ounce) can diced tomatoes |
1 medium onion, chopped |
1 large green bell pepper, chopped |
1/2 cup mushroom, sliced |
3/4 teaspoon dried italian seasoning |
1/4 teaspoon ground black pepper |
1/4 cup reduced-fat mozzarella cheese, shredded |
Directions:
1. Preheat the broiler.
2. Arrange eggplant slices in a single layer on a non-stick baking sheet.
3. Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
4. Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
5. Heat a non-stick skillet coated with cooking spray over med-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, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a broil. Reduce heat to low and simmer for 5 minutes.
6. Preheat oven to 375.
7. Coat an 8 inch baking dish with cooking spray.
8. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange remaining 6 eggplant slices over the chicken mixture. Sprinkle with the mozzarella cheese.
9. Cover with foil and bake, covered, for 30 minutes or until heated through.
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