Chicken And Eggplant Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 eggplant, peeled and cut into 12 slices
• 2 tablespoons parmesan cheese, shredded
• 1/2 teaspoon garlic powder or 1 garlic clove, minced
• 3/4 lb boneless skinless chicken breast, chopped
• 1 (14 ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 1/2 cup mushroom, sliced
• 3/4 teaspoon dried italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup reduced-fat mozzarella cheese, shredded

Recipe

• 1 preheat the broiler.
• 2 arrange eggplant slices in a single layer on a non-stick baking sheet.
• 3 mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
• 4 turn the eggplant over and mist again. sprinkle with parmesan cheese and garlic. broil for 1 minute (or until golden) and set aside.
• 5 heat a non-stick skillet coated with cooking spray over med-high heat for 1 minute. add the chicken and cook, stirring often, for 5 minutes or until no longer pink. add the tomatoes with juice, onion, bell pepper, mushrooms, italian seasoning, and black pepper, stirring to break up the tomatoes. bring to a broil. reduce heat to low and simmer for 5 minutes.
• 6 preheat oven to 375.
• 7 coat an 8 inch baking dish with cooking spray.
• 8 arrange 6 eggplant slices in the bottom of the dish. top with the chicken mixture. arrange remaining 6 eggplant slices over the chicken mixture. sprinkle with the mozzarella cheese.
• 9 cover with foil and bake, covered, for 30 minutes or until heated through.