Eggplant Chicken Casserole

Submitted by mandagirl

"I sometimes use cheddar flavored veggie shreads in this recipe. You can also substitute the chicken with another meat or TVP."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 3 cups cubed eggplants
• 1 small onion, chopped
• 6 ounces cheddar cheese, grated
• 2 (8 ounce) cans tomato sauce with basil garlic and oregano
• 1 cup cooked chicken, cut up
• 2 eggs, beaten
• pepper, to taste
• parmesan cheese, for top

directions

1. Heat a skillet over medium heat.
2. Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
3. Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
4. Pour into a casserole dish that has been sprayed with vegetable spray.
5. Sprinkle with parmesan cheese.
6. Bake at 350 degrees for about 1 hour.

Reviews

[*Parsley*]

Delicious combination! Easy to make, too! I used a bit more than 1 cup of cooked chicken just to use it up. I love eggplant, so this was a winning choice. I only baked mine for 40 minutes and it was done. Thanx for a new use for leftover chicken!

 

[Missy L.]

I wasn't sure if I would like it but I'm glad I made it because it was really good!

 

[Venice Marie R.]

Very delicious and simple to make. The only thing I did differently is that I added chopped garlic, which I sautéed first in coconut oil, then I added the onions and eggplant. It was done baking in about 45 minutes.