Chicken Eggplant Marinara Pasta Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups cubed eggplant (about 1 pound)1 1/2 teaspoons kosher salt, dividedcooking spray1 whole onion, chopped1 tablespoon extravirgin olive oil3 garlic cloves, minced1 tablespoon fresh basil1 teaspoon chopped fresh oregano1/2 teaspoon crushed red pepper1 (28 oz) can diced organic tomatoes, undrained12 ounces uncooked penne pasta1 cup mozzarella cheese, shreeded1 3-inch piece French bread baguette1/2 cup fresh grated Parmesan cheese6 chicken breasts marinated overnight with light soy sauce, pepper, and a pinch of cinnamon
1. Arrange eggplant on several layers of paper towels. Sprinkle with 1 teaspoon of kosher salt; let stand 15 minutes. Pat dry with additional paper towels.
2. Preheat oven to 450 degrees.
3. Arrange eggplant on a single layer on a baking sheet coated with cooking spray. Bake at 450 for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.
4. Cook chicken and cut into bite size pieces.
5. Cook onion, oil, and garlic in pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Stir in basil, oregano, reamining 1/2 teaspoon salt, pepper, and diced tomatoes. Bring to a simmer over midium heat; partially cover and cook 20 minutes, stirring occasionally. Remove from heat; stir in eggplant and chicken.
6. Cook pasta according to pachage directions. Drain pasta in a colandar over a bowl, reserving 1/4 cup cooking water. Add pasta and reserved 1/4 cup cooking water to tomato mixture; stir well. Spoon pasta mixture into a 13 x 9 inch baking dish coated with cooking spray. Spinkle with mozarella cheese.
7. Place baguette in food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Add parmesan to prcessor; pulse 5 times. Sprinkle breadcrumb mixture evenly over mozarella.
8. Bake at 450 degrees for 12 minutes or until cheese melts and begins to brown. Yield: 8 servings (serving size; about 2 cups).
Number of Servings: 8
Recipe submitted by SparkPeople user CJREID.
2. Preheat oven to 450 degrees.
3. Arrange eggplant on a single layer on a baking sheet coated with cooking spray. Bake at 450 for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.
4. Cook chicken and cut into bite size pieces.
5. Cook onion, oil, and garlic in pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Stir in basil, oregano, reamining 1/2 teaspoon salt, pepper, and diced tomatoes. Bring to a simmer over midium heat; partially cover and cook 20 minutes, stirring occasionally. Remove from heat; stir in eggplant and chicken.
6. Cook pasta according to pachage directions. Drain pasta in a colandar over a bowl, reserving 1/4 cup cooking water. Add pasta and reserved 1/4 cup cooking water to tomato mixture; stir well. Spoon pasta mixture into a 13 x 9 inch baking dish coated with cooking spray. Spinkle with mozarella cheese.
7. Place baguette in food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Add parmesan to prcessor; pulse 5 times. Sprinkle breadcrumb mixture evenly over mozarella.
8. Bake at 450 degrees for 12 minutes or until cheese melts and begins to brown. Yield: 8 servings (serving size; about 2 cups).
Number of Servings: 8
Recipe submitted by SparkPeople user CJREID.
Nutritional Info Amount Per Serving
- Calories: 508.2
- Total Fat: 8.3 g
- Cholesterol: 116.5 mg
- Sodium: 404.5 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 9.5 g
- Protein: 55.6 g
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