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Greek Eggplant and Chicken Casserole Recipe

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


Submitted by raines_eric

Makes 8 servings



A delightfully different spin on a Greek casserole.

Recipe Ingredients for Greek Eggplant and Chicken Casserole

2 medium eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp salt
1 pound ground chicken breast
1 cup onion, sliced
2 cloves garlic, 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, freshly ground
28 oz canned diced tomatoes
2 tbsp canned tomato paste
6 oz parmesan cheese

Recipe Directions for Greek Eggplant and Chicken Casserole

  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

Chicken, Vegetables, Main Dish, Greek

Nutrition Facts
Serving Size 313.1g
Amount Per Serving
Calories
209
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
54mg
18%
Sodium
730mg
30%
Potassium
599mg
17%
Total Carbohydrates
13.9g
5%
Dietary Fiber
5.6g
22%
Sugars
6.6g
Protein
24.8g
Vitamin A 22% Vitamin C 31%
Calcium 27% Iron 6%
* 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
B+
  Good points
  • High in calcium
  • High in dietary fiber
  • High in phosphorus
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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