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Chicken and Eggplant Casserole
Source: dLife

A chicken casserole with hearty vegetables and cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 1/2 Vegetables , 1/2 Meat , 3 1/2 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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Ingredients Directions
  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

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