Chicken and Eggplant Casserole

1		medium eggplant, peeled
4		spray(s) cooking sprays
2  tablespoons		Parmesan cheese
1		garlic clove
24  ounces		turkey breast
1-1/2  cups		canned diced tomatoes
1		medium onion(s)
1		green pepper
1/2  cup		mushrooms
3/4  teaspoon		Italian seasoning, dried
1/4  teaspoon		pepper, black ground
1  ounce		shredded low fat mozzarella cheese

Tip: For nutritional information on all the ingredients in Chicken and Eggplant Casserole just click on each ingredient name. Then adjust the serving size for any Chicken and Eggplant Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1). Preheat the broiler.

2).Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist the slices with cooking spray. Broil 4 inches from the heat for 2 minutes, or until golden. Turn the eggplant over and mist again. Sprinkle with the Parmesan or Asiago cheese and garlic. Broil for 1 minute, or until golden. Set aside.

3). Heat a nonstick skillet coated with cooking spray over medium-high heat for 1 minute. Add the turkey and cook, stirring often, for 5 minutes, or until no longer pink. Add the tomatoes (with juice), onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.

4). Preheat the oven to 375°F.

5). Coat an 8" baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil and finish cooking, or refrigerate until the next day. Or wrap with foil, label, and freeze for up to 3 weeks.

6). Bake, covered, for 30 minutes, or until heated through. To cook frozen casserole, bake, covered, at 375°F for 50 minutes, or until heated through.