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This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Brown the chicken well; most of the rich, meaty flavor comes from that step. Serve the casserole with a Greek salad and toasted whole-wheat pita.

Callie Nash
This Story Originally Appeared On cookinglight.com


Credit: Greg DuPree

Recipe Summary test

20 mins
32 mins
Serves 4 (serving size: 1 3/4 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Heat olive oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Add eggplant, bell pepper, onion, thyme, and garlic; cook 6 minutes. Add mashed beans, tomato, tomato sauce, stock, salt, and pepper; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon vegetable mixture into a 2-quart glass or ceramic baking dish.

  • Combine yogurt and eggs in a bowl. Pour yogurt mixture over dish. Bake at 400°F for 12 to 14 minutes or until bubbly and yogurt mixture is set. Sprinkle with parsley and pine nuts.

Nutrition Facts

340 calories; fat 17g; saturated fat 4g; protein 26g; carbohydrates 24g; fiber 7g; sugars 10g; sodium 617mg.