1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray. 2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture. 3. Meanwhile, coat a large skillet with cooking spray; over medium-high heat. 4. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. 5. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. 6. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. 7. Cook until herbs and spices are fragrant. about 1 minute. 8. Add tomatoes and tomato paste; bring to a simmer. 9. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. 10. Transfer mixture to a large bowl and set aside. 11. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. 12. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. 13. Cook, until golden brown, about 2 minutes per side. 14. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. 15. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. 16. Top with remaining eggplant slices and remaining 1/2 cup of grated topping. 17. Bake until top is golden brown and filling is hot, about 45 minutes. 18. Let stand 10 minutes, slice into 8 pieces and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
