Eggplant Chicken Casserole
Bursting with Mediterranean-inspired flavors, this Eggplant Chicken Casserole is a hearty, wholesome dish perfect for family dinners or meal prep. Tender roasted eggplant, juicy bite-sized chicken breast pieces, and a rich, aromatic tomato sauce come together in perfect harmony, enhanced with garlic, onions, and Italian seasoning. Layers of melted mozzarella and Parmesan cheese create a comforting, gooey topping that’s irresistibly golden and bubbly. With a total prep and cook time of just one hour, this recipe offers a delightful balance of textures and flavors that's both satisfying and nourishing. Whether you're looking for a low-carb main dish or a delicious way to use fresh eggplant, this casserole is sure to impress!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 lb Boneless, skinless chicken breast
- 3 tbsp Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 28 oz Crushed tomatoes
- 1 tsp Dried Italian seasoning
- 1 tbsp Fresh basil leaves
- 1 cup Mozzarella cheese
- 1 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1/2-inch rounds, sprinkle with a pinch of salt, and set them aside for 10 minutes to release moisture. Pat them dry with a paper towel.
Place the eggplant slices on a baking sheet, brush both sides with 2 tablespoons of olive oil, and roast in the oven for 15 minutes until tender and slightly golden. Remove from the oven and set aside.
While the eggplant is roasting, dice the chicken breasts into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes until browned and cooked through. Remove the chicken and set aside.
Dice the yellow onion and mince the garlic cloves. In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Pour in the crushed tomatoes and stir in the dried Italian seasoning. Simmer the tomato sauce over low heat for 10 minutes, allowing the flavors to meld together. Stir in the fresh basil leaves at the end.
Reduce the oven temperature to 375°F (190°C).
In a 9x13 casserole dish, spread a small amount of the tomato sauce on the bottom. Layer half of the roasted eggplant slices, followed by half of the cooked chicken. Pour half of the tomato sauce over the layer and sprinkle with half of the mozzarella and Parmesan cheese.
Repeat the layering process with the remaining eggplant, chicken, sauce, and cheeses.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 417 mg | 32% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
