Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Greek Eggplant Chicken Cassarole Recipe

Looking for an easy Greek Eggplant Chicken Cassarole recipe? Learn how to make Greek Eggplant Chicken Cassarole using healthy ingredients.


Submitted by jmyers79

Makes 8 servings



chicken in tomato sauce layered with eggplant and parmesan cheese. very good!

Recipe Ingredients for Greek Eggplant Chicken Cassarole

2 eggplant, raw, sliced, peeled
1 pound Chicken, ground, raw
1 cup onion, uncooked, chopped
2 cloves garlic, medium, minced
2 teaspoon, dry parsley
1/3 teaspoon dried tarragon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
28 oz. canned diced tomatoes
2 tablespoon tomato paste
3/4 cup parmesan cheese

Recipe Directions for Greek Eggplant Chicken Cassarole

  1. Preheat oven to 350F. Coat a 9 X 13-inch baking pan with cooking spray.

  2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

Categories

Main Dish

Nutrition Facts
Serving Size 300.4g
Amount Per Serving
Calories
181
Calories from Fat
70
% Daily Value*
Total Fat
7.8g
12%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
57mg
19%
Sodium
337mg
14%
Potassium
875mg
25%
Total Carbohydrates
14.1g
5%
Dietary Fiber
5.6g
22%
Sugars
7.2g
Protein
15.9g
Vitamin A 19% Vitamin C 29%
Calcium 14% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in niacin
  • High in phosphorus
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement