Eggplant/Chicken/Kale Layered Casserole
- Number of Servings: 4
Ingredients
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 16 ounces Chicken Breast (cooked), no skin, roasted 121 gram(s) Diced Tomatoes - Fire Roasted 0 (Happy Harvest - Aldi) 14.5 oz - 411 g can (by DCMANN) 1 cup Aldi Fit & Active Mexican Blend Cheese (by TAMMYTH64) 3 cup, chopped Kale
Slice Eggplant into 1/4 inch slices. Spread out on paper towel and sprinkle with salt to remove the excess water. Leave on for about 1/2 hour.
Chop chicken breast into small cubes.
Spray 8X10 baking pan with non stick spray.
Layer eggplant, a little of the diced tomatoe, kale, sprinkle with chicken cubes, and add part of the cheese.
Sprinkle with garlic powder, italian seasoning and paprika.
Begin next layer as before. Continue until ingredients have been used.
Cover with foil and Bake in 350 oven for about 35 minutes.
Serving Size: 4
Chop chicken breast into small cubes.
Spray 8X10 baking pan with non stick spray.
Layer eggplant, a little of the diced tomatoe, kale, sprinkle with chicken cubes, and add part of the cheese.
Sprinkle with garlic powder, italian seasoning and paprika.
Begin next layer as before. Continue until ingredients have been used.
Cover with foil and Bake in 350 oven for about 35 minutes.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 377.7
- Total Fat: 12.4 g
- Cholesterol: 91.5 mg
- Sodium: 444.4 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 7.4 g
- Protein: 42.3 g
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