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side dishes

Chicken Eggplant Casserole
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
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Chicken Eggplant Casserole

Chicken Eggplant Casserole

Chicken Eggplant Casserole
Two Stars Guiding Stars
  • Servings:6 (217 g)
  • Prep Time:15 minutes
  • Cook Time:45 minutes
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).