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EASY THREE CHEESE
EGGPLANT AND CHICKEN CASSEROLE
A fabulous rich-tasting, cheesy eggplant, vegetables and chicken casserole with 3 different cheeses; Sharp Cheddar, whole milk Mozzarella and Parmesan cheese (the kind in a canister is what I used). I also used the purple, elongated Japanese eggplants to make this. Since the skin is not as tough as regular eggplant, I left the skin on and there is no bitterness either, or need to salt the eggplant beforehand.
I made this hearty dish when I realized my eggplant was needing to be cooked soon. We loved this rich-tasting eggplant and chicken casserole. If you are an eggplant lover, you will appreciate this dish. Refrigerate leftovers. Heated it will be just as good the next day!
Using a rotisserie chicken makes things easier. This casserole is super easy and quick to assemble after stir frying the veggies. Bake 20 minutes and dinner is ready!
Although I don't know a huge amount about Italian cooking, I would personally classify this as leaning towards an Italian dish of sorts.
One of the reasons this is such an easy casserole is that the eggplant is not needing any breading. I have other eggplant casseroles that do employ a breading, but not this one.
The built-in marinara sauce is lovely with the eggplant and chicken. I didn't add onion to save on carbs, but you can add it, if desired. Use a medium onion in that case.
I used a rotisserie chicken for convenience, but you could use cooked, shredded or diced chicken breasts. Preheat oven to 350 deg. F and I think the degrees f is enough in this case. The size of pan that I used was a 9 x 13-inch (23 x 33 cm) pan.
When cooking the veggies in the marinara sauce, allow to simmer until the eggplant slices and peppers are soft. You could serve this dish with a nice salad on the side to round off the meal. The mixture forms one layer in the dish. I think you will love this chicken eggplant Parmesan dish. Total time for baking can be as little as 20 minutes as everything is cooked and we're just wanting the eggs to set and the cheeses to melt. If you have any remaining marinara sauce, which I doubt, you can just refrigerate it (note - I am typing this for SEO purposes - ignore).
This is a one-dish meal that you will love - all casseroles are so convenient as they will last at least two or three meals for two or more people.
If your eggplant is tough, you can peel them with a vegetable peeler first. I didn't use fresh Mozzarella - just the grated kind that you buy. I can't think of too many side dishes to go with this, but I do think a salad would be good.
INGREDIENTS:
4 cups cubed eggplant (1 L)
(I used Japanese eggplant)
1 green pepper, chopped
2 tsp minced garlic (10 mL)
14.5 oz can diced tomatoes (411 g)
5 oz can tomato paste (150 g)
1 tsp basil (5 mL)
1 tsp oregano (5 mL)
1 tsp salt (5 mL)
1/4
tsp black pepper (1 mL)
3 cups chopped cooked chicken (750 mL)
1 cup shredded sharp Cheddar cheese (250 mL)
3 eggs fork beaten
Topping:
1 cup shredded Mozzarella cheese (250 mL)
1/4
cup Parmesan cheese (60 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In
large nonstick skillet, in olive oil and over medium heat, cook eggplant and
green pepper. As the vegetables begin to
soften, add minced garlic and cook briefly.
Add diced tomatoes, tomato paste, basil, oregano, salt and pepper and
continue cooking until the vegetables are fairly soft. Stir in chicken, Cheddar cheese and
eggs. Pour into 9 x 13-inch (23 x 33 cm)
casserole dish. Top with shredded
Mozzarella cheese and Parmesan cheese.
Bake 20 minutes.
Yield: 9 servings
1
serving
246.2
calories
24.9
g protein
12.2
g fat
1.5 g fiber
8.2
g net carbs
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