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3 Points Plus - Greek Eggplant and Chicken Casserole

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“From WW Online”
1hr 40mins

Ingredients Nutrition


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

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