Do you like Eggplant or Chicken Parm?

If you do then this casserole will be right up your alley.  This recipe is from the South Beach Diet. No we are not on the South Beach Diet but we are trying to eat healthier.  Disregard the fact that we bought cinnamon sugar donuts while at the apple orchard yesterday.  We bought way more apples than donuts so that should count for something, right?  Go with me here....it is very hard to resist freshly made donuts!!

Back to the recipe...this casserole is like a combined eggplant and chicken parmesan, both of which I love.  Normally when I make either of them they are breaded and fried or baked, topped with lots of sauce and cheese and served with pasta. This is my typical Chicken Parmesan and Eggplant Parmesan. In the interest of keeping my husband's heart healthy after his needing stents put in, I decided to try to find a recipe that would give me the flavors I was craving while still being more heart friendly. This fit the bill.  I still served it with pasta because, as I said, we are not on the South Beach Diet and pasta in moderation is allowed in a heart healthy diet.

I found the recipe on Food.com submitted by Wendy Maq who credited the South Beach Diet, Phase 1.  I made it as written except that the original called for no salt and I did season with salt because, in my humble opinion, salt is what brings out all the flavor in food and I used a poblano pepper instead of green bell pepper because that was what I had on hand.  I also used Gourmet Garden Italian herbs instead of dried Italian seasonings.

1.  After broiling your eggplant, layer 6 on the bottom of an 8" prepared baking pan.
2.  Next add the chicken mixture.
3.  Add another layer of 6 eggplant slices.
4.  Sprinkle with Mozzarella Cheese, cover and bake for 20 minutes, uncover and bake 10 minutes  longer.

Enjoy it as is or serve over pasta as I did.

Chicken and Eggplant Casserole
slightly adapted from the South Beach Diet

1 eggplant, peeled and cut into 12 slices
2 T. Parmesan cheese, shredded
1 garlic clove, minced
1 chicken breast half, cut into bite size pieces
1 (15 oz) can of diced tomatoes
1 onion, chopped
1 poblano pepper, chopped
1/2 c. sliced mushrooms
1/2 T. Italian Herb paste or 3/4 t. dried Italian Seasonings
salt and pepper to taste
1/4 c. shredded Mozzarella cheese

Place eggplant slices on a baking sheet that has been lined with parchment paper.  Spray the eggplant with olive oil spray and place under a broiler, about 4" from the heat for a couple of minutes, until golden. Turn the eggplant over and spray again.  Sprinkle with the Parmesan cheese and garlic.  Place under the broiler for another minute or 2.  Remove from oven and set aside.

Heat a nonstick skillet coated with cooking spray over med high heat.  Add the chicken and cook, stirring often, until no longer pink, about 5 minutes.  Add the tomatoes with their juices, onion, pepper, mushrooms, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.

Coat an 8" baking pan with olive oil spray. Arrange 6 slice eggplant in the bottom of the pan.  Top with the chicken mixture.  Place the remaining eggplant over the chicken mixture and sprinkle with the Mozzarella cheese.  Cover with foil and bake in a preheated 375* oven for 20 minutes, uncover and bake for 10 minutes longer. Print Recipe

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