- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 215.7
- Total Fat: 4.4 g
- Cholesterol: 59.5 mg
- Sodium: 217.1 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 5.7 g
- Protein: 27.1 g
Chicken and Eggplant CasseroleSubmitted by: BINGOSMOM
IntroductionYummy South Beach Phase 1 recipe! Yummy South Beach Phase 1 recipe!
1 eggplant, peeled and cut into 12 slices
2 tbsp shredded Parmesan cheese
1/2 tsp garlic powder or 1 clove garlic, minced
3/4 pound boneless, skinless chicken breast, chopped
1 can (14 1/2 oz) diced tomatoes
1 medium onion, chopped
1 large green pepper, chopped
1/2 cup mushrooms, sliced
3/4 tsp dried Italian seasoning
1/4 tsp black pepper
1/4 cup shredded mozzarella cheese
Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist the slices with cooking spray. Broil 4 inches from heat for 2 minutes, or until golden. Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute, or until golden. Set aside.
Heat a nonstick skillet coated with cooking spray over medium-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 boil. Reduce the heat to low and simmer for 5 minutes.
Preheat the oven to 375 degrees.
Coat an 8" baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil and finish cooking, or refrigerate until the next day. Or wrap and freeze for up to 3 weeks.
Bake, uncovered, for 30 minutes, or until heated through. To cook frozen casserole, bake, covered, at 375 for 50 minutes, or until heated through.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BINGOSMOM.