This light recipe is adapted from “Sunset Light and Healthy Cookbook” (Sunset):
CHICKEN AND EGGPLANT MOZZARELLA
Preparation time: 40 minutes
Cooking time: 1 1/2 hours
Yield: 6 servings
Olive oil spray
1 large eggplant, cut into 1/4-inch thick slices
1 can (28 ounces) tomatoes
1 teaspoon olive oil
1 medium onion, peeled, finely chopped
1 medium clove garlic, minced
3/4 pound ground chicken, preferably breast meat only
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1 can (8 ounces) low-sodium tomato sauce
1 1/2 teaspoons dried oregano, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground black pepper to taste
1 cup shredded part-skim mozzarella cheese
1/2 cup bread crumbs
2 tablespoons Parmesan cheese
1. Heat oven to 350 degrees. Spray a baking sheet with a light film of olive oil spray (or brush lightly with olive oil). Arrange eggplant slices on the sheet and bake until softened, 20 to 25 minutes. Cool.
2. Puree tomatoes with their liquid in a food processor or blender. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir 5 minutes. Add ground chicken, breaking up with a spatula. Cook until no longer pink. Drain if necessary and put back into the pan. Add pureed tomatoes, tomato sauce, oregano, cayenne, salt and pepper. Simmer 25 minutes.
3. Spray a 13- by 9-inch baking pan lightly with olive oil spray (or brush lightly with olive oil). Arrange half of the eggplant slices in the bottom of the pan. Spoon half of the sauce over the eggplant, followed by all of the mozzarella. Layer on the remaining eggplant and sauce. Combine the bread crumbs and Parmesan; sprinkle over the top.
4. Bake at 350 degrees for 30 minutes. Let sit 10 minutes before serving.
Nutrition information per serving: 212 calories; 19 g protein; 6 g fat; 21 g carbohydrates; 507 mg sodium; 40 mg cholesterol. –