Friday, March 02, 2007

Chicken Eggplant Casserole

I spied some nice shiny aubergines aka beautiful Italian eggplants at the store the other day, so I scooped them up immediately. The poor things sat in the fridge for a couple of days before I remembered them, but they were good to go when M and I came up with a crazy-off-the-cuff-I-hope-this-is-edible-recipe.

We browned some ground chicken with some olive oil, sage, basil and S&P. Once browned, we removed from the pan and saut̩ed some onion, garlic and diced green pepper for about 10 minutes and then we added the star Рhalf moon slices of our eggplants. We let that go another 5 minutes and added some sliced baby bella mushrooms to the pan. After deglazing with about a cup of chardonnay, we added a 32 oz can of diced tomatoes, some cream and we returned the chicken to the pan.

After reducing the sauce for about 15 minutes, we topped it with some mozzarella cheese and some bread crumbs and set it under the broiler for about 8 minutes. Came out with a great crust on top and tasting delicious! Real comfort food... this tasted like Eggplant Parmesean, but without all the lenghty process that goes into making Egg Parm... made excellent leftovers, too. This recipe is a keeper!

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