Best Greek Eggplant And Chicken Casserole Recipes

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

Make and share this Greek Eggplant and Chicken Casserole recipe from Food.com.

Provided by windhorse23

Categories Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 medium raw eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 teaspoon salt
1 lb ground chicken breast
1 cup onion, sliced
2 medium garlic, clove(s) minced
2 tablespoons parsley, fresh, chopped
1/3 teaspoon dried parsley
1/3 teaspoon chives, dried
1/3 teaspoon dried tarragon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 teaspoon black pepper, freshly ground
28 ounces canned diced tomatoes
2 tablespoons canned tomato paste
3/4 cup soyakaas grated parmesan style soy cheese

Steps:

Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
Lay eggplant slices on paper towels and sprinkle tops with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
Off heat, coat surface of same skillet with cooking spray and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

Nutrition Facts : Calories 180.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 43.9, Sodium 868.6, Carbohydrate 23.2, Fiber 8.9, Sugar 11.1, Protein 21

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

We slimmed down high-fat Greek moussaka by using chicken instead of lamb or beef and replacing the bechamel sauce with a zesty tomato-based one. So good! Notes: You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes

Provided by NIKKI SMITH

Categories Casseroles

Time 1h50m

Number Of Ingredients 17

Ingredients

2 spray(s) olive oil cooking spray
2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 lb uncooked extra lean ground chicken breast
1 c onion(s), sliced
2 clove (medium) garlic clove(s), minced
2 Tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 Tbsp table salt
1/2 tsp black pepper, freshly ground
28 can(s) canned diced tomatoes
2 Tbsp canned tomato paste
6 oz soyakaas grated parmesan style soy cheese, (about 3/4 cup)

Steps:

1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture
2. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute. Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
3. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
4. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
5. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

GREEK EGGPLANT AND CHICKEN CASSEROLE

Greek Eggplant and Chicken Casserole image

How to make Greek Eggplant and Chicken Casserole

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

3 spray(s) olive oil cooking spray
2 medium uncooked eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 pound(s) uncooked extra lean ground chicken breast
1 cup(s) uncooked onion(s), sliced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp fresh parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
6 oz grated Parmesan cheese, (about 3/4 cup)

Steps:

Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
You can replace the dried parsley, chives and tarragon with 1 teaspoon total of 'fines herbes.'

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