Greek Eggplant Casserole (Moussaka)

3 sprays olive oil cooking spray
2 medium raw eggplants, peeled and cut lengthwise into 1/4" thick slices
3/4 tsp table salt
1 lb uncooked ground chicken breast
1 cup onions, sliced
2 medium garlic cloves, minced
2 Tbsp fresh parsley, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp ground black pepper
1 (28 oz) can diced tomatoes, undrained
2 Tbsp canned tomato paste
3/4 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Preheat oven to 350 F. Coat a 9" x 13" baking pan with cooking spray.
Lay eggplant slices on paper towels and sprinkle tops with 3/4 teaspoon of
salt. Let stand 20 minutes to draw moisture out.
Coat a large nonstick skillet with cooking spray and set pan over medium high
heat. Add chicken and saute until browned, breaking up meat as it cooks,
about 5 minutes. Add onion and garlic and cook until onion is soft, about 3
minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2
teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs
and spices are fragrant. (Note: You can replace the parsley, dried chives and
dried tarragon with 1 teaspoon total of 'fines herbes,' if desired.) Add
tomatoes and tomato paste and 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. Coat surface of same skillet with cooking spray
(off heat) and 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 and then top chicken 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 bubbly, about 45
minutes. Let stand 10 minutes, slice into 6 pieces and serve.

Jenn B aka Mom2Sam and Tiny

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