3 Points Plus - Greek Eggplant and Chicken Casserole

From WW Online

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

•  olive oil flavored cooking spray
• 2  medium  raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
• 3⁄4 teaspoon table salt
• 1  lb  extra lean  ground chicken breast
• 1  cup onion, sliced
• 2  garlic cloves, minced
• 2  tablespoons parsley, fresh, chopped
• 1⁄3 teaspoon dried parsley
• 1⁄3 teaspoon chives, dried
• 1⁄3 teaspoon dried tarragon
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon table salt
• 1⁄2 teaspoon black pepper, freshly ground
• 28  ounces  canned diced tomatoes
• 2  tablespoons  canned tomato paste
• 6  ounces  soyakaas grated parmesan style  soy cheese (about 3/4 cup)

Directions

1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
3. Meanwhile, coat a large skillet with cooking spray; over medium-high heat.
4. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes.
5. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more.
6. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat.
7. Cook until herbs and spices are fragrant. about 1 minute.
8. Add tomatoes and tomato paste; bring to a simmer.
9. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes.
10. Transfer mixture to a large bowl and set aside.
11. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat.
12. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet.
13. Cook, until golden brown, about 2 minutes per side.
14. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan.
15. Top eggplant with chicken mixture; top with 1/4 cup of grated topping.
16. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
17. Bake until top is golden brown and filling is hot, about 45 minutes.
18. Let stand 10 minutes, slice into 8 pieces and serve.