Chicken and Eggplant Casserole

From South Beach Diet, phase 1.

• Ready In: 1 hr
• Serves: 4

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.