Greek Eggplant and Chicken Casserole Recipe
May 9th, 2008 at 09:17am Under Global Cuisine
We put a spin on moussaka with this mouth-watering casserole, using chicken instead of lamb or beef, and a zesty tomato sauce instead of béchamel. You won’t miss all that fat for a second!
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Ingredients
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 lb. uncooked ground chicken breast
1 C. onion(s), sliced
2 medium garlic clove(s), minced
2 Tbs. 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 Tbs. canned tomato paste
3/4 C. Kraft Non-Fat Grated Cheese Topping, or other brand
Tags: casserole, chicken, eggplant, greek, moussaka, recipe
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