Directions:
- Preheat oven to 425°.
- To prepare eggplant, place eggplant on several layers of paper towels; sprinkle evenly with 1 teaspoon salt. Cover with additional paper towels; let stand 10 minutes, pressing down occasionally. Lightly coat each slice with cooking spray; sprinkle with 1/4 teaspoon pepper. Arrange eggplant in a single layer on 2 baking sheets. Bake at 425° for 8 minutes. Turn eggplant slices over. Rotate baking sheets; bake an additional 8 minutes.
- To prepare meat mixture, heat oil in a large nonstick skillet over medium-high heat. Add onion, 4 garlic cloves, and chicken; sauté 6 minutes or until chicken is done. Stir in bulgur, mint, 1/4 teaspoon pepper, 1/8 teaspoon salt, allspice, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; cool completely.
- To prepare topping, melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk until well blended. Gradually add milk, stirring with a whisk until blended. Add 2 garlic cloves; bring to a boil. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly with a whisk. Pour milk mixture into a food processor; add feta and nutmeg. Process until smooth; stir in yogurt.
- Coat 2 (8-inch) square baking dishes with cooking spray. Divide half of eggplant slices between each dish; top each with 1 cup meat mixture. Repeat procedure with remaining eggplant and the remaining 2 cups meat mixture. Pour 1 1/4 cups topping mixture over each. Bake at 425° for 35 minutes or until top is bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1254.29 Kcal (5251 kJ) | ||
| Calories from fat | 445.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.55g | 76% | |
|---|---|---|---|
| Cholesterol | 121.89mg | 41% | |
| Sodium | 2673.92mg | 111% | |
| Potassium | 2983.54mg | 63% | |
| Total Carbs | 154.65g | 52% | |
| Sugars | 65.97g | 264% | |
| Dietary Fiber | 32.57g | 130% | |
| Protein | 57.31g | 115% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 70mg | 389% | |
| Calcium | 545.7mg | 55% | |
| Amount Per 100 g | |||
| Calories | 98.22 Kcal (411 kJ) | ||
| Calories from fat | 34.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 76% | |
|---|---|---|---|
| Cholesterol | 9.54mg | 41% | |
| Sodium | 209.39mg | 111% | |
| Potassium | 233.63mg | 63% | |
| Total Carbs | 12.11g | 52% | |
| Sugars | 5.17g | 264% | |
| Dietary Fiber | 2.55g | 130% | |
| Protein | 4.49g | 115% | |
| Vitamin C | 2.5mg | 52% | |
| Iron | 5.5mg | 389% | |
| Calcium | 42.7mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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