One day my family and I was at the grocery store and decided to get an eggplant. Now what to do with it!!! We had some squash and zucchini. Then it hit me. The following recipe is what I came up with.
Use these ingredients:
2 boneless skinless chicken breast
3 cloves of garlic
1 tbsp olive oil
1 eggplant
1 small zucchini
1 crookneck squash
1 cup sliced mushrooms
1 jar of spaghetti sauce (Fresh Mushroom Prego is our favorite)
1 8oz package reduced fat mozzarella
Pre-heat the oven at 400-degrees
First, cut up your chicken breast in cubes. In a pan, heat up the olive oil at medium high heat. Using a garlic press, crush the garlic cloves into the hot oil. Then added the chicken. Cook the chicken until done.
While the chicken is cooking, slice the zucchini, squash, and eggplant to your prefered thickness.
In a glass cassarole dish, using half of your sliced eggplant layer across the bottom.
Then layer the cooked chicken. Layer in the zucchini, squash, and mushrooms.
Layer half the bag of mozzarella, and then half of the jar of sauce.
Take the other half of your eggplant and layer across the top. Layer the remaining sauce and top with the remaining mozzarella.
Cover with foil and place in oven for 45 minutes. Take off the foil, then cook for 15 minutes. Remove from oven and let sit for 10 minutes.
Makes 4 to 6 servings. Prep time: 30 minutes Cook time: 1 hour
Use these ingredients:
2 boneless skinless chicken breast
3 cloves of garlic
1 tbsp olive oil
1 eggplant
1 small zucchini
1 crookneck squash
1 cup sliced mushrooms
1 jar of spaghetti sauce (Fresh Mushroom Prego is our favorite)
1 8oz package reduced fat mozzarella
Pre-heat the oven at 400-degrees
First, cut up your chicken breast in cubes. In a pan, heat up the olive oil at medium high heat. Using a garlic press, crush the garlic cloves into the hot oil. Then added the chicken. Cook the chicken until done.
While the chicken is cooking, slice the zucchini, squash, and eggplant to your prefered thickness.
In a glass cassarole dish, using half of your sliced eggplant layer across the bottom.
Then layer the cooked chicken. Layer in the zucchini, squash, and mushrooms.
Layer half the bag of mozzarella, and then half of the jar of sauce.
Take the other half of your eggplant and layer across the top. Layer the remaining sauce and top with the remaining mozzarella.
Cover with foil and place in oven for 45 minutes. Take off the foil, then cook for 15 minutes. Remove from oven and let sit for 10 minutes.
Makes 4 to 6 servings. Prep time: 30 minutes Cook time: 1 hour
The Wife here, this is an amazing dinner! I was hesitant to try it the first time he made it, expecting the squash to be mushy. But, it wasn't and was very good! It has very fresh, rich flavors and the cheese gives you that gooey-ness you would normally have w/a pasta dish. Very good!!
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