Post by marlaoh on Nov 6, 2004 10:09:36 GMT -6
Greek Eggplant and Chicken Casserole from Linda Rhoden
3 serving olive oil cooking spray (5 one-second sprays per serving)
2 medium eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 pound uncooked ground chicken breast
1 cup onion(s), sliced
2 medium garlic clove(s), minced
2 Tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp black pepper, ground
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
3/4 cup Kraft Non-Fat Grated Cheese Topping, or other brand
Instructions
Preheat oven to 350ºF. <br>
Coat an 9 X 13-inch baking pan with cooking spray.
Lay eggplant slices on paper towels and cover top with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant. (Note: You can replace the dried parsley, dried chives and dried tarragon with 1 teaspoon total of 'fines herbs,' if desired.)
Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
Coat surface of same skillet with cooking spray (off heat) and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices in bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining grated topping.
Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.
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3 serving olive oil cooking spray (5 one-second sprays per serving)
2 medium eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 pound uncooked ground chicken breast
1 cup onion(s), sliced
2 medium garlic clove(s), minced
2 Tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp black pepper, ground
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
3/4 cup Kraft Non-Fat Grated Cheese Topping, or other brand
Instructions
Preheat oven to 350ºF. <br>
Coat an 9 X 13-inch baking pan with cooking spray.
Lay eggplant slices on paper towels and cover top with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant. (Note: You can replace the dried parsley, dried chives and dried tarragon with 1 teaspoon total of 'fines herbs,' if desired.)
Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
Coat surface of same skillet with cooking spray (off heat) and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices in bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining grated topping.
Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.
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