Chicken And Eggplant Casserole - cooking recipe

Ingredients

1 eggplant, peeled and cut into 12 slices
2 tablespoons parmesan cheese, shredded
1/2 teaspoon garlic powder or 1 garlic clove, minced
3/4 lb boneless skinless chicken breast, chopped
1 (14 ounce) can diced tomatoes
1 medium onion, chopped
1 large green bell pepper, chopped
1/2 cup mushroom, sliced
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
1/4 cup reduced-fat mozzarella cheese, shredded

Preparation

Preheat the broiler.
Arrange eggplant slices in a single layer on a non-stick baking sheet.
Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
Heat a non-stick skillet coated with cooking spray over med-high heat for 1 minute. Add the chicken 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 broil. Reduce heat to low and simmer for 5 minutes.
Preheat oven to 375.
Coat an 8 inch baking dish with cooking spray.
Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange remaining 6 eggplant slices over the chicken mixture. Sprinkle with the mozzarella cheese.
Cover with foil and bake, covered, for 30 minutes or until heated through.