A Lighter Chicken Eggplant Mushroom Parmesan Casserole
November 20, 2016
"I didn't say that this is a LOW fat dish; but, it is a bit lighter. Same flavors; but, not as rich or heavy. Serve with a salad and crusty bread; and, dinner is on the table."
- FOR BREAD CRUMBS
- Serving Size: 1 (374.3 g)
- Calories 540.8
- Total Fat - 27.2 g
- Saturated Fat - 10.2 g
- Cholesterol - 132.7 mg
- Sodium - 732.9 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 4.4 g
- Sugars - 7.5 g
- Protein - 56 g
- Calcium - 649.6 mg
- Iron - 2.5 mg
- Vitamin C - 6 mg
- Thiamin - 0.2 mg
See Note - Eggplant ... I use Japanese eggplants; because, they have a thin skin, so I don't find it necessary to peel them - and, I find them more tender. The larger eggplant, along with being tougher and bitter; is also a bit more of a sponge. So, the smaller Japanese really works best for this recipe. After you dice the eggplant, lightly season with salt; and, set on a paper towel for 10-15 minutes
Chicken ... Season the chicken with a little salt and pepper. Add a little olive oil to a saute pan (non-stick preferred); and, bring to medium high to high heat. Saute the chicken until golden brown 3-4 minutes, stirring often; then, once the chicken is done, transfer to a plate to cool.
Mushrooms and Eggplant ... Add a bit more olive oil to the pan; and, add the mushrooms. Saute for 3-4 minutes until the mushrooms begin to brown; then, season lightly with salt and pepper. Cook just another minute; then, transfer to the plate with the chicken. Eggplant - Again, add a bit more olive oil to the pan, add the eggplant; and, saute for 3-4 minutes, just until the eggplant begin to brown. Then, transfer the eggplant to the plate with the chicken and mushrooms.
Sauce ... In that same pan, add the onion, garlic, and red pepper flakes; and, saute for a couple of minutes until everything is combined. Then, add the tomato sauce; and, return the chicken, eggplant and mushrooms to the sauce. Cook just a minute or two on medium heat; until everything is heated through. Season if necessary; but, remember - you are adding cheese which is salty - so, go easy. Add the basil and mix until combined.
Casserole ... I use a 2 qt oval casserole; but, you can really use any casserole dish you have. I prefer to spray mine with a non-stick spray. Then, add half of the eggplant mix, 1/2 of each cheese; then, repeat.
Breadcrumbs ... Add the oil to the bread crumbs and cheese; and mix. Then, sprinkle the breadcrumbs over the top.
Bake ... In a 400 degree oven, middle shelf, uncovered for 30-40 minutes; until golden brown and bubbly. Cooking time can vary; depending on the size and shape of your casserole dish.
Serve and ENJOY! .. First, make sure to let the dish rest about 10 minutes, loosely covered with foil before serving. Garnish with the basil and parsley; then, dig in. Serve a salad on the side; and, maybe some crusty bread. It's just a twist on the classic eggplant parmesan.
Tips & Variations
No special items needed.