3 Points Plus – Greek Eggplant and Chicken Casserole

May 09, 2023May 9, 20230 1
3 Points Plus - Greek Eggplant and Chicken Casserole for a Healthy and Filling Meal
in Casserole

Prep

25 min

Cook

50 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

olive oil flavored cooking spray
2 medium raw eggplants , peeled and cut lengthwise into 1/4-inch-thick slices
3/4 teaspoon table salt
1 lb extra lean ground chicken breast
1 cup onion , sliced
2 garlic cloves , 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
6 ounces soyakaas grated parmesan style soy cheese ( about 3/4 cup )

Nutrision Information

Servings Per Recipe
8
Calories
184
Sugar
8g
Fat
3g
This Greek Eggplant and Chicken Casserole is a tasty and healthy twist on the classic comfort meal. This dish features layers of tender baked eggplant and seasoned ground chicken, all smothered in a rich and flavorful tomato sauce and topped with melted soy cheese. The spices used in this recipe give it a distinctive Greek flavor profile, while also adding additional nutritional value. This casserole is a filling and satisfying meal that can be enjoyed any time of the year, and is perfect for feeding a crowd or meal prepping for busy weeknights. Whether you are looking to eat healthy or simply want to satisfy your cravings for comfort food, this recipe is sure to please.

Instructions

1.Preheat oven to 375°F
2.Spray a baking sheet and the bottom of a 9x13 inch casserole dish with cooking spray.
3.Arrange eggplant slices in a single layer on the prepared baking sheet. Lightly sprinkle with 3/4 teaspoon of salt and let stand for 15 minutes. Pat dry with paper towels, and spray slices lightly with cooking spray.
4.Meanwhile, in a nonstick skillet, cook chicken, onions, and garlic over medium-high heat, until chicken is no longer pink. Drain well and stir in parsley, thyme, chives, tarragon, cinnamon, nutmeg, salt, and pepper.
5.In a blender, puree tomatoes and tomato paste.
6.In the bottom of the prepared baking dish, spread a thin layer of tomato sauce. Add a layer of eggplant slices, then a layer of chicken mixture, then another layer of eggplant slices. Repeat the layering until all ingredients are used up, finishing with a layer of tomato sauce.
7.Sprinkle soy cheese over the top.
8.Bake for 45-50 minutes until top is golden brown and vegetables are tender. Let cool for 10 minutes before slicing and serving.

PROS

This casserole is high in protein, fiber, and nutrients, while being low in calories and fat.

The eggplants in this recipe add bulk and fiber, while the chicken provides protein and all the essential amino acids needed by the body.

This dish is also budget-friendly and easy to make ahead of time.

CONS

Some people may not enjoy the texture of cooked eggplant.

The ground chicken may not hold up well for leftovers and make the casserole more watery.

HEALTH & BENEFITS

This casserole is a healthy meal that is low in calories but high in fiber and protein.
Eggplant contains a variety of essential vitamins and minerals, as well as potent antioxidants that can help protect against chronic diseases.
Ground chicken is an excellent source of lean protein, as it is lower in fat and calories than beef or pork, and contains all the essential amino acids needed by the body.

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