This is a low-cal version of a traditional Greek casserole that uses ground beef or veal.  I hadn’t tried ground chicken before this so I wasn’t sure…my husband made gagging noises when he saw the eggplants…but I baked it up and we both loved it.  I think the addition of parmesan cheese made it almost taste like a lasagna.  I was unsure about the cinnamon and nutmeg, but they make the flavor unique and it was great! 


WW Points: 5 points per serving


3 sprays of cooking spray

2 medium raw eggplants, peeled and cut lengthwise into 1/4 inch thick slices

3/4 tsp salt

1lb uncooked extra lean ground chicken

1 cup chopped onion

2 medium garlic cloves, minced

2 TBSP fresh chopped parsley

1/3 tsp dried parsley

1/3 tsp dried chives

1/3 tsp dried tarragon

1/4 tsp ground cinnamon

1/4 tsp dried nutmeg

1/2 tsp each salt and black pepper

28oz. canned, diced tomatoes (i used the italian herb and garlic blend)

2 TBSP canned tomato paste

6oz (about 3/4 cup) grated parmesan cheese


  • Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
  • Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
  • Meanwhile, coat a large non-stick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
  • Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside. (Chicken mix pictured below.)
  • Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
  • Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
  • Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.