Greek Eggplant And Chicken Casserole

From the ww website, here for safekeeping.

Steps

Preheat oven to 350f.

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.

Co.

Ingredients

eggplants, salt, ground chicken breast, onion, garlic, parsley, dried parsley, chives, dried tarragon, ground cinnamon, ground nutmeg, table salt, black pepper, diced tomatoes, tomato paste, soy cheese