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.
1 tablespoon olive oil
10 ounces ground chicken
2 cups cubed eggplant
1 cup chopped red bell pepper
1/2 cup chopped yellow onion
1 tablespoon chopped fresh thyme
1 tablespoon finely chopped garlic
1 cup canned unsalted white beans, rinsed, drained, and slightly mashed
1 cup chopped tomato
1 cup unsalted tomato sauce (such as Muir Glen)
1/4 cup unsalted chicken stock (such as Swanson)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup plain 2% reduced-fat Greek yogurt
2 large eggs, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Added sugars 0g
Calcium 12% DV
Potassium 31% DV
How to Make It
Preheat oven to 400°F.
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.
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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