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Italian Chicken and Eggplant Casserole

Italian Chicken and Eggplant Casserole

Tender chicken, roasted eggplant, tomato sauce, and melted mozzarella bake into a hearty italian-style casserole. Roasting the eggplant first keeps the texture silky rather than watery, while a brief sear on the chicken adds savory depth.

Prep: 25 min · Cook: 55 min · Total: 80 min · Serves: 6

Ingredients

  • 1.5 tsp kosher salt (divided)
  • 1.5 cups part-skim mozzarella cheese (shredded)
  • 0.25 tsp red pepper flakes (optional)
  • 4 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 2 tbsp fresh parsley (chopped)
  • 1.5 lb eggplant (cut into 1-inch cubes)
  • 1.5 lb boneless skinless chicken breasts (cut into 1-inch pieces)
  • 0.25 cup fresh basil (chopped, plus more for serving)
  • 0.5 cup parmesan cheese (finely grated)
  • 3 tbsp olive oil (divided)
  • 28 oz crushed tomatoes
  • 0.75 tsp black pepper (divided)
  • 1 medium yellow onion (diced)
  • 0.5 cup plain panko breadcrumbs
  • 1.5 tsp dried oregano

Instructions

  1. Position one oven rack in the center and one rack in the upper third of the oven, then heat the oven to 425°F (220°C) for at least 10 minutes so the eggplant roasts evenly.
  2. Line a rimmed 18-by-13-inch sheet pan with parchment paper, add the 1.5 lb cubed eggplant, 2 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper, and toss with a spatula until the cubes are lightly coated.
  3. Roast the eggplant on the upper rack for 22-25 minutes, stirring once halfway through with a spatula, until the edges are browned and the centers look soft and creamy.
  4. While the eggplant roasts, pat the 1.5 lb chicken pieces dry with paper towels on a separate cutting board, season them with 0.5 tsp kosher salt and 0.25 tsp black pepper, and wash your hands, knife, and board thoroughly after handling the raw chicken.
  5. Heat 1 tbsp olive oil in a 12-inch oven-safe skillet or large sauté pan over medium-high heat for about 1 minute, until the oil shimmers but does not smoke.
  6. Add the chicken pieces to the hot skillet in a single layer and cook for 5-6 minutes, turning once with tongs, until lightly browned on two sides; the chicken does not need to be fully cooked at this stage because it will finish in the casserole.
  7. Transfer the browned chicken to a clean plate with clean tongs, reduce the skillet heat to medium, and add the diced yellow onion to the same skillet.
  8. Cook the onion in the skillet over medium heat for 4-5 minutes, stirring often with a wooden spoon, until it turns translucent and the browned bits on the bottom begin to loosen.
  9. Add the 4 minced garlic cloves, 2 tbsp tomato paste, 1.5 tsp dried oregano, and 0.25 tsp red pepper flakes to the skillet, and cook over medium heat for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly.
  10. Pour in the 28 oz crushed tomatoes, add the remaining 0.5 tsp kosher salt and 0.25 tsp black pepper, scrape the bottom of the skillet with the spoon, and simmer over medium-low heat for 8-10 minutes until the sauce thickens enough to coat the spoon.
  11. Stir the chopped fresh basil, roasted eggplant, and browned chicken with any plate juices into the sauce, then transfer the mixture to a 9-by-13-inch baking dish and spread it into an even layer.
  12. Sprinkle the casserole evenly with 1.5 cups shredded part-skim mozzarella, 0.5 cup grated Parmesan, and 0.5 cup plain panko breadcrumbs, then place the baking dish on the center oven rack.
  13. Bake at 425°F (220°C) for 18-22 minutes, until the sauce bubbles around the edges, the topping is golden in spots, and an instant-read thermometer inserted into the thickest chicken piece reads 165°F (74°C).
  14. Let the casserole rest on a heatproof surface for 5 minutes so the sauce settles, then sprinkle with 2 tbsp chopped fresh parsley and additional basil before serving hot.

Nutrition (per serving)

  • Calories: 388
  • Protein: 38 g
  • Fat: 17 g
  • Carbohydrates: 25 g
  • Fiber: 7 g
  • Sugar: 12 g
  • Sodium: 940 mg

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