Greg DuPree
Active Time
20 Mins
Total Time
32 Mins
Serves 4 (serving size: 1 3/4 cups)

This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Brown the chicken well; most of the rich, meaty flavor comes from that step. Serve the casserole with a Greek salad and toasted whole-wheat pita.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Heat olive oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Add eggplant, bell pepper, onion, thyme, and garlic; cook 6 minutes. Add mashed beans, tomato, tomato sauce, stock, salt, and pepper; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon vegetable mixture into a 2-quart glass or ceramic baking dish.

Step 3

Combine yogurt and eggs in a bowl. Pour yogurt mixture over dish. Bake at 400°F for 12 to 14 minutes or until bubbly and yogurt mixture is set. Sprinkle with parsley and pine nuts.

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