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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken and Eggplant Casserole

Source: dLife

A chicken casserole with hearty vegetables and cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	198.1

Total Carbs	14.5 g

Dietary Fiber	4.7 g

Sugars	7.6 g

Total Fat	3.6 g

Saturated Fat	1.5 g

Unsaturated Fat	0.4 g

Potassium	594.6 mg

Protein	27.8 g

Sodium	447.7 mg

Dietary Exchanges 3.6 Fat, 2.3 Vegetables, 0.4 Meat, 3.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the broiler.
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.
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.
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.
Preheat the oven to 375 F.
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.
Bake, for 30 minutes