Best 2 Greek Eggplant And Chicken Casserole Recipes

**Discover the Enchanting Flavors of Greek Eggplant and Chicken Casserole: A Culinary Journey to the Heart of Mediterranean Cuisine**

Embark on a delightful culinary adventure with the Greek Eggplant and Chicken Casserole, a traditional dish that embodies the essence of Mediterranean cuisine. This casserole is a symphony of flavors, textures, and aromas, featuring tender eggplant, succulent chicken, and a medley of vibrant vegetables, all harmoniously blended in a rich and savory tomato sauce. As you delve into this delectable dish, you'll be greeted with a burst of fresh herbs, spices, and tangy feta cheese, creating an unforgettable taste experience. Whether you're a seasoned cook or just starting your culinary journey, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a delightful cooking adventure together.

**Additional Recipes to Explore:**

- **Easy Chicken Souvlaki with Tzatziki Sauce:** Savor the authentic flavors of Greece with these succulent chicken skewers, marinated in a flavorful blend of herbs and spices, and grilled to perfection. Served with a creamy and refreshing tzatziki sauce, this dish is a perfect balance of tangy, savory, and herbaceous flavors.

- **Traditional Greek Pastitsio:** Indulge in a classic Greek comfort food with this hearty and flavorful pastitsio. Layers of tender pasta, seasoned ground beef, and a creamy béchamel sauce come together in perfect harmony, creating a dish that is both satisfying and comforting.

- **Spanakopita: A Phyllo Pastry Delight:** Experience the delicate flavors of spanakopita, a traditional Greek spinach and feta cheese pie. Layers of crispy phyllo pastry encase a flavorful filling of spinach, feta, herbs, and spices, resulting in a golden brown and flaky masterpiece.

- **Refreshing Greek Salad (Horiatiki Salata):** Enjoy the simplicity and freshness of this classic Greek salad, featuring ripe tomatoes, cucumbers, onions, and bell peppers, tossed in a tangy and aromatic dressing made with olive oil, lemon juice, and herbs. This salad is a perfect accompaniment to any Greek meal.

Here are our top 2 tried and tested recipes!

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

Make and share this Greek Eggplant and Chicken Casserole recipe from Food.com.

Provided by windhorse23

Categories Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 teaspoon salt
1 lb ground chicken breast
1 cup onion, sliced
2 medium garlic, clove(s) minced
2 tablespoons parsley, fresh, chopped
1/3 teaspoon dried parsley
1/3 teaspoon chives, dried
1/3 teaspoon dried tarragon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 teaspoon black pepper, freshly ground
28 ounces canned diced tomatoes
2 tablespoons canned tomato paste
3/4 cup soyakaas grated parmesan style soy cheese

Steps:

Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
Lay eggplant slices on paper towels and sprinkle tops 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.
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.
Off heat, coat surface of same skillet with cooking spray 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 on 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 1/2 cup of grated topping.
Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

Nutrition Facts : Calories 180.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 43.9, Sodium 868.6, Carbohydrate 23.2, Fiber 8.9, Sugar 11.1, Protein 21

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

We slimmed down high-fat Greek moussaka by using chicken instead of lamb or beef and replacing the bechamel sauce with a zesty tomato-based one. So good! Notes: You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes

Provided by NIKKI SMITH

Categories Casseroles

Time 1h50m

Number Of Ingredients 17

Ingredients

2 spray(s) olive oil cooking spray
2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 lb uncooked extra lean ground chicken breast
1 c onion(s), sliced
2 clove (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 Tbsp table salt
1/2 tsp black pepper, freshly ground
28 can(s) canned diced tomatoes
2 Tbsp canned tomato paste
6 oz soyakaas grated parmesan style soy cheese, (about 3/4 cup)

Steps:

1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture
2. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute. Add tomatoes and tomato paste; 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.
3. Off heat, coat surface of same skillet with cooking spray; 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.
4. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
5. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

Tips:

For the best flavor, use fresh, ripe eggplants. Look for eggplants that are firm and have a deep purple color.
If you don't have a food processor, you can chop the eggplant and chicken by hand. Just be sure to chop them into small pieces so that they cook evenly.
If you don't have a Dutch oven, you can use a large skillet or saucepan.
Be sure to brown the eggplant and chicken before adding the rest of the ingredients. This will help to develop the flavor of the dish.
Don't be afraid to experiment with different spices and herbs. This recipe is a great base, but you can add your own personal touch by adding your favorite seasonings.
Serve the casserole hot with a side of rice or crusty bread.

Conclusion:

This Greek eggplant and chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a new recipe to try, give this casserole a try. You won't be disappointed!

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