GREEK EGGPLANT AND CHICKEN CASSEROLE
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
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.
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Madhab Panthee
[email protected]I'm not a big fan of eggplant, but this casserole looks so good that I'm willing to give it a try.
Kristen McCurdy
[email protected]This casserole looks delicious! I can't wait to try it.
Shahzad Gouri
[email protected]I'm not sure what went wrong, but my casserole turned out dry and bland. I followed the recipe exactly, so I'm not sure what happened.
Namakula Bridget
[email protected]This casserole is a delicious and easy way to get your veggies in. It's also a great way to use up leftover chicken.
Hasnat Saeedlarr
[email protected]I've made this casserole several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Jannie Abel
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
KP Nawaz
[email protected]I found the instructions a bit confusing, but the casserole turned out well in the end.
Chester Gaming
[email protected]This casserole was a bit too salty for my taste, but overall it was a good dish.
Faheem Ulhassan
[email protected]I'm not a big fan of eggplant, but I loved this casserole. The flavors were well-balanced and the eggplant was cooked perfectly.
Marwa Mughal
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious. I've made it several times and it's always a hit.
CoachSarfo
[email protected]I made this casserole for a potluck and it was a big success. Everyone loved it! I especially liked the crispy topping.
Mishka Johnson
[email protected]I followed the recipe exactly and it turned out perfectly. The eggplant was tender and flavorful, and the chicken was moist and juicy. I served it with a side of rice and it was a delicious meal.
Myron Fuentes
[email protected]This casserole was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.