Greek Eggplant and Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 257.4
  • Total Fat: 11.4 g
  • Cholesterol: 65.0 mg
  • Sodium: 737.9 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 6.9 g
  • Protein: 20.2 g

View full nutritional breakdown of Greek Eggplant and Chicken Casserole calories by ingredient
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Number of Servings: 6


    3 servings olive oil cooking spray
    2 medium eggplants (peeled and cut lengthwise into 1/4 in. thick slices)
    3/4 tsp. salt
    1 lb. uncooked ground chicken breast
    1 c. onion, sliced
    2 med. garlic cloves, minced
    2 Tbsp. parley, fresh, chopped
    1 tsp. 'fines herbs'
    1/4 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    1/2 tsp. salt
    1/2 tsp. black pepper
    28 oz. canned diced tomatoes
    2 Tbsp. tomato paste
    3/4 c. non-fat grated cheese topping


Preheat oven to 350 degrees

Lay eggplant slices on paper towels and sprinkle with salt to draw moisture out. In large skillet on med. heat, cook ground chicken until brown. Add onion & garlic; cook until onion is soft. Add fresh parsley, herbs, cinnamon, nutmeg, salt, & pepper; stir to coat. Ad toatoes & tomato paste & bring to simmer. Reduce to low heat, simmer until sauce thickens--about 15 minutes. Transfer mixture to large bowl; set aside. Coat surface of same skillet with cooking spray; wipe salt from eggplant and brown eggplant on each side. Layer eggplant & chicken mixture in coated 9x13 pan topping second chicken layer with grated topping. Bake until eggplant is fork tender. Makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user EWYATT.

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