Eggplant and Chicken Casserole

Make this slimmed-down riff on Greek moussaka by using chicken instead of lamb or beef and tomato sauce in place of bechamel.

olive oil cooking spray

3 spray(s)

uncooked eggplant(s)

2 medium , peeled and cut lengthwise into ¼-inch-thick slices

table salt

¾ tsp

98% fat-free uncooked ground chicken breast

1 pound(s)

uncooked onion(s)

1 cup(s) , sliced

garlic clove(s)

2 medium clove(s) , minced

fresh parsley

2 Tbsp , fresh, chopped

dried parsley

⅓ tsp

chives

⅓ tsp , dried

dried tarragon

⅓ tsp

ground cinnamon

¼ tsp

ground nutmeg

¼ tsp

table salt

½ tsp

black pepper

½ tsp , freshly ground

canned diced tomatoes

28 oz

canned tomato paste

2 Tbsp

grated Parmesan cheese

6 oz , (about ¾ cup)

Directions at weightwatchers.com

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