Chicken and Eggplant Casserole

Recipe by WendyMaq
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the broiler.
  • Arrange eggplant slices in a single layer on a non-stick baking sheet.
  • Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
  • Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
  • 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.
  • Preheat oven to 375.
  • Coat an 8 inch baking dish with cooking spray.
  • 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.
  • Cover with foil and bake, covered, for 30 minutes or until heated through.
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