So when I found this recipe, I was excited because it contains all the flavors that we love but not the breading and the frying that our hearts don't love. I am happy to say that it was a very satisfying dish and one that I will make again and again.
The recipe comes from the South Beach Diet. We are not on this diet so I did make some minor changes to the recipe. The biggest change was that I added salt. If you are trying to stay true to the South Beach Diet do not add salt.
Chicken and Eggplant Casserole
slightly adapted from the South Beach Diet
1 eggplant, peeled and cut into 12 slices
2 T. Parmesan cheese, shredded
1 garlic clove, minced
1 chicken breast half, cut into bite size pieces
1 (15 oz) can of diced tomatoes
1 onion, chopped
1 poblano pepper, chopped
1/2 c. sliced mushrooms
1/2 T. Italian Herb paste or 3/4 t. dried Italian Seasonings
salt and pepper to taste
1/4 c. shredded Mozzarella cheese
Place eggplant slices on a baking sheet that has been lined with parchment paper. Spray the eggplant with olive oil spray and place under a broiler, about 4" from the heat for a couple of minutes, until golden. Turn the eggplant over and spray again. Sprinkle with the Parmesan cheese and garlic. Place under the broiler for another minute or 2. Remove from oven and set aside.
Heat a nonstick skillet coated with cooking spray over med high heat. Add the chicken and cook, stirring often, until no longer pink, about 5 minutes. Add the tomatoes with their juices, onion, pepper, mushrooms, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
Coat an 8" baking pan with olive oil spray. Arrange 6 slice eggplant in the bottom of the pan. Top with the chicken mixture. Place the remaining eggplant over the chicken mixture and sprinkle with the Mozzarella cheese. Cover with foil and bake in a preheated 375* oven for 20 minutes, uncover and bake for 10 minutes longer. Print Recipe
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