Chicken & Eggplant Casserole
Two 1-pound eggplants, each cut lengthwise into 6 equal slices
9 ounces ground chicken
3 ounces lean turkey or chicken sausage
(10% or less fat), removed from casing
1/2 cup minced onion
1 egg, beaten
1/4 cup raisins, coarsely chopped
20 small pitted black olives, coarsely chopped
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1 cup tomato sauce
1 1/2 ounces feta cheese, crumbled
Preheat broiler. Line 2 large baking sheets with foil; spray with nonstick
cooking spray. Place eggplant slices on baking sheets; broil 4" from heat
10 minutes, until golden brown on one side. Remove eggplant from broiler;
set aside to cool. Preheat oven to 400oF. Spray an 8" square baking pan
with nonstick cooking spray. Spray medium skillet with nonstick cooking spray;
add chicken, sausage meat and onion. Cook, stirring to break up meat, until no
longer pink and onion is golden brown. Remove from heat; cool slightly. To
cooled chicken mixture, add egg, raisins, olives, cinnamon, coriander and pepper;
mix well. Place eggplant slices, broiled side down, on work surface. Spoon an
equal amount of chicken mixture 2" from wide end of each slice; roll up to enclose
filling. Arrange eggplant rolls, seam-side down, in a single layer in
prepared baking pan; top with tomato sauce, then sprinkle with cheese.
Bake 35-40 minutes, until bubbling.
SERVING SIZE: 2 eggplant rolls
POINTS: 5.5 (4.5)
PER SERVING: 205 Calories/9 g Fat/4 g Dietary Fiber
19 g Carbohydrate/517 mg Sodium/ 14 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
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