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Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft. Place in a large bowl and add all other ingredients except parmesan cheese.

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Alright, don’t linger, let’s practice this eggplant chicken casserole menu with 27 elements which are absolutely easy to receive, and we have to process them at the very least through 7 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements Eggplant chicken casserole:

1. Provide for eggplant
2. Provide 2 medium of eggplant, aubergine
3. Take 1 stick for butter
4. Prepare 28 oz diced tomatoes
5. Give 2 large for stalks of celery
6. Take 1/4 tsp for sage
7. Prepare 1/4 tsp sweet basil
8. Provide 1/4 tsp for whole leaf oregano
9. Require 1/2 tbsp for sweetner
10. Prepare 1/4 tsp ground black pepper
11. Get 1/4 tsp for salt
12. Need 1 tsp for granulated garlic powder
13. Provide 1 tsp ground cumin
14. Get 1/2 medium of onion, chopped
15. Take 1/2 tsp for turmeric
16. Provide 1/2 cup grated parmesan cheese
17. Require of chicken
18. Get 1/4 cup olive oil, extra virgin
19. You need 1 tsp salt
20. Get 2 tbsp for butter
21. Get 1/4 cup for paprika
22. Provide 3 lb for chicken breasts, boneless, skinless
23. Get 1/4 tsp of ground cumin
24. Give for topping
25. Get 1 1/2 cup for shredded colby and monterrey jack cheese
26. Need 1/2 cup of grated parmesan cheese
27. Need 1/2 cup sliced black ripened olives

Layers of eggplant, ground chicken mixed in a seasoned tomato sauce, andParmesan cheese bake to golden perfection. Sprinkling the eggplant with salt and letting it sit helps to draw out some of the moisture so that the casserole won't be soggy. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cover with foil and finish cooking, or refrigerate until the next day.

Eggplant chicken casserole steps:

1. Dice the eggplant and chicken. Chop the celery
2. Heat oil and butter in a pan add paprika and cumin. Stir well add the chicken. Get all the chicken coated and cover simmering and stirring occasionally.
3. Preheat oven 425° Fahrenheit.
4. Heat oil and butter. Add turmeric, garlic, pepper, sage,basil and oregano. Add onions and celery. Add salt. When the turn a bit soft add eggplant and tomatoes. Simmer till eggplant is soft. Add sweetener.
5. Mix the chicken and eggplant mixture together add parmesan cheese.
6. Put into an oven safe dish add shredded and grated cheeses. Add olives on top bake 30 minutes.
7. Let sit 10 minutes serve hope you enjoy!

This savory casserole surrounds cubed eggplant with a garlicky, creamy chicken mixture. When asked, most haters complain that eggplant tastes bitter. Poor eggplant gets a bad rap for this, but there are a couple of things you can do to increase your odds for a tasty outcome. First, choose eggplant that is on the small side. Add the cubed chicken to the pan and cook until done.

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