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Chicken Eggplant Casserole

Two Stars Guiding Stars
  • Servings:

    6 (217 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    45 minutes

Ingredients

This lasagna-like casserole can be made of any long, skinny vegetables that can be stacked in layers. Zucchini and summer squash work equally well. Perfect for using up a summer bounty from the garden or the seasonal offerings at your grocery store. 
1 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 fresh lemon, juiced
4 cloves garlic
1 tsp. parsley
Pepper to taste
1 yellow squash, sliced lengthwise
1 medium eggplant, sliced lengthwise
1/2 cup chopped fresh basil
2 chicken breasts, cooked and cubed
1 cup tomato sauce
Chicken Eggplant Casserole

Directions

1. Mix the oil, vinegar, lemon juice, garlic, parsley, and pepper. Brush squash and eggplant slices with this mixture.
2. Place the vegetables on a baking sheet and broil on high, turning once, until tender and browning (2-3 minutes per side).
3. Preheat the oven to 350 degrees F.
4. Create two layers each of squash, eggplant, basil, chicken, and tomato sauce in an 8"x8" baking dish. Bake until heated through (20-30 minutes).

Nutrition

Nutritional Facts
Servings 6 (217 g)
Base Nutrients
Calories 122 kcal (6%)
Calories from Fat 43 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (4%)
Cholesterol 24 mg (8%)
Sodium 219 mg (9%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 3 g (14%)
Protein 11 g (19%)
Vitamins
Vitamin A n/a
Vitamin C 17 mg (19%)
Minerals
Calcium 36 mg (3%)
Iron 1 mg (7%)
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