Eggplant Chicken Casserole

Posted: Thursday, February 10, 2011

Healthy Recipe provided by Ellen Pavitt


About 2 cups cooked then diced chicken (we prefer dark meat at our house)

2 large or 3 medium eggplants

2- 15oz cans tomato sauce (best is without added salt – but you decide)

1 ½ tsp. Italian herb seasoning (dried)

6-8 oz. chopped black olives

8 oz. sliced Mozarella cheese

½ - ¾ cup grated parmesan cheese


Preheat oven to 350 F.

Slice eggplant into about ½ “ thick slices, crosswise. Spread on baking sheet and lightly brush with olive oil, salt and pepper. Bake at 350 F., turning once or twice, about 30 minutes – until the eggplant slices are no longer firm and are thoroughly cooked. They will look brownish.

Prepare sauce by mixing the canned tomato sauce with the Italian herbs.

In 9 x 11” casserole, oil it to prevent sticking, then layer eggplant, chicken, olives, sauce , sliced mozzarella (use all the Mozarella in this layer) and top with Parmesan. Repeat, beginning with eggplant, followed by same items as above except no Mozarella. End by sprinkling with Parmesan.

Bake uncovered until heated thru and bubbly (you can broil it a minute at the end to get it bubbly)- about 30 – 40 minutes.

Why these pancakes are healthy for you:

Uses eggplant instead of starchy or refined carbohydrates.

You make your own sauce thus eliminating prepackaged sauces with added sodium and other unnecessary ingredients.

If you use range-free chicken without added antibiotics or hormones – all the better!

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