Source: dLife

A chicken casserole with hearty vegetables and cheese.

Servings

1 Eggplant, fresh, whole, peeled , cut into 12 slices
1 cup cooking spray
2 tbsp Cheese, parmesan romano & asiago, fresh, shredded
0.5 garlic powder (or 1 clove garlic, minced)
0.75 lb boneless skinless chicken breasts , chopped
14.5 oz Tomatoes, diced, with juice, canned
1 medium onions , chopped
1 cup large green bell peppers , chopped
0.5 cup fresh mushroom slices
0.75 tsp italian seasoning
0.25 tsp black pepper
0.25 cup Cheese, mozzarella, reduced fat, stredded

1 Preheat the broiler.
2 Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist with cooking spray. Broil 4 inches from the heat for 2 minutes or until golden brown. Turn the eggplant over and mist again. Sprinkle with the Parmesan or Asiago cheese and garlic. Broil for 1 minute, or until golden. Set aside.
3 Heat a nonstick skillet coated with cooking spray over medium-high heat for 1 minute. Add the chicken and cook, stirring frequently, for 5 minutes, or until no longer pink.
4 Add the tomatoes (with juice), onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.
5 Preheat the oven to 375 F.
6 Coat an 8" baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil.
7 Bake, for 30 minutes

After sprinking with mozzarella cheese, you may refrigerate until the next day, or wrap with foil, label and freeze for up to 3 weeks. To cook frozen casserole, bake covered at 375 F for 50 minutes or until heated through.