Greek Eggplant And Chicken Casserole

Recipe Ingredients

3		Olive oil cooking spray
		= (5 one-second sprays per serving)
2		Eggplants - peeled, and (medium)
		Cut lengthwise into 1/4"-thick slices
3/4 teaspoon	3.8ml	Table salt
1 lb	454g / 16oz	Uncooked ground chicken breast
1 cup	62g / 2.2oz	Sliced onions
2 cups	186g / 6.6oz	Garlic cloves - minced (medium)
2 tablespoons	30ml	Chopped fresh parsley
1/3 teaspoon	1.7ml	Dried parsley
1/3 teaspoon	1.7ml	Dried chives
1/3 teaspoon	1.7ml	Dried tarragon
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/2 teaspoon	2.5ml	Table salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
28 oz	795g	Canned diced tomatoes
2 tablespoons	30ml	Canned tomato paste
3/4 cup	109g / 3.8oz	Kraft Non-Fat Grated Cheese Topping
		= (or other brand)

Recipe Instructions

Preheat oven to 350 degrees. Coat an 9- by 13-inch baking pan with cooking spray.

Lay eggplant slices on paper towels and cover top 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. (Note: You can replace the dried parsley, dried chives and dried tarragon with 1 teaspoon total of 'fines herbes,' if desired.)

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.

Coat surface of same skillet with cooking spray (off heat) 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 in 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 grated topping.

Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

This recipe yields 6 servings.

Points® Value: 4

Source:
Weight Watchers at http://www.weightwatchers.com

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