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Taste of Tuesday: Chicken Eggplant Casserole




#CrunchyTrail #HikeToHealth #Challenge


Taste of Tuesday: Chicken & Eggplant Casserole

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 6-8 servings

Taste of Tuesday: Chicken & Eggplant Casserole

I'm a Crunchy Mom blogger, homeschooling 6 kiddos and living with a passion for real food made without preservatives, chemicals, added sugars, and dyes. Visit my website http://www.TheCrunchyTrail.com for more easy, quick, healthy and delicious recipe ideas from the Kiser Ridge Farm Kitchen.


  • 2 -pounds chicken meat cubed
  • 2 Eggplants
  • Olive Oil (enough to saute chicken)
  • 1 onion diced
  • 1 bell pepper chopped
  • 2-3 garlic cloves diced or minced
  • 1 can tomato paste
  • 2 Tbs molasses
  • 2 squirts Braggs Liquid Amino or Coconut Amino
  • 4 oz Cream Cheese softened
  • 1 avocado
  • Mushrooms (fresh)
  • 4-6 eggs
  • 1/2 container of cottage or ricotta cheese
  • 1/2 container plain Greek yogurt or sour cream
  • Shredded Mozzarella or Fiesta blend cheese (as needed to top casseroles)
  • Montreal Steak Seasoning
  • Pepper Flakes
  • Italian Seasoning Blend
  • Salt (optional since the Montreal is fairly salty)


  1. This makes one 11x13 casserole dish.
  2. Pre-heat oven to 400
  3. Cube chicken
  4. Dice onions, garlic, and bell peppers
  5. Heat olive oil in skillet
  6. Add chicken cubes, onion, pepper, garlic and seasonings to taste
  7. Leave chicken to cook until just barely in the middle
  8. Peel and slice eggplant in to long slices
  9. Cut avocado into pieces
  10. Slice mushrooms
  11. Stir together cream cheese, molasses, amino and tomato paste
  12. Stir tomato and cream cheese mixture into chicken to coat and let simmer on low heat.
  13. In a blender or food processor blend together eggs, ricotta and Greek yogurt until smooth.
  14. Spray the bottom of a long casserole dish with olive or coconut oil
  15. Layer in the eggplant slices and spray with oil then sprinkle with salt, pepper, and Italian seasoning
  16. Add a layer of the chicken mixture
  17. Add a piece of avocado and a mushroom slice 3 or 4 across and 4 or 5 down (so that there would be one on each serving when cut)
  18. Pour ricotta, yogurt & egg mixture over to just cover.
  19. Add another layer of egg plant slices
  20. Top with shredded cheese
  21. Bake until the egg mixture rises and appears spongy and top is beginning to brown
  22. (about 30 minutes)
  23. Remove from oven and let stand 15 to 20 minutes
  24. Cut and serve.
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ALL posts on this blog may contain affiliate links or links to my direct sales websites. This is because there is a monthly fee to run this blog and it costs time to keep it going. You are not required to click on any links, but if you do THANK YOU!! You are helping to support my blogging habit.

(Step by step photos are available at the bottom of this post )

This Chicken Eggplant Casserole is a quick, simple, hearty meal that I made up on the fly. I was out of ideas and had chicken, eggplant and cheese to work with. As a homeschooling mother of 6 I need quick, easy, and healthy so I set to work on making something warm and hearty, yet easy and healthy.

I am insistent on using only real foods with no chemicals, no added sugars, no preservatives and no dyes. This recipe meets all my guidelines and made everyone happy. It was cheesy and meaty for the guys, and contained lots of healthy veggies for mom. Even picky eaters will love this meal. It is also gluten free and sugar free except for the molasses. 

Even if you don’t like eggplant, you are likely going to like this.  As the casserole cooks the eggplant cooks to a noodle like texture.  You could even grill the eggplant or saute it ahead to change the texture.  The taste is pretty much like lasagna noodles.  

Instead of  chicken you could substitue ground meat, steak pieces, pork cubes or whatever your heart desires.  

It appears to have a lot of steps, but this is actually a very quick and easy 2 dish recipe, I just broke it up into baby steps to make it easy. I made this up as I went along and it still only took about 1 hour from start to finish. You could easily add spinach or other veggies, use different meats, or blend in different veggies to hide them. If your family doesn’t love mushroom and avocado you could easily add it to the egg mixture and blend it up, then they would never know. Get creative mom and make this your own.

Here are a few photos I snapped during the process for those of you that need visuals. 🙂 




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Cut up the chicken

Saute with veggies

Saute with veggies

Add tomato and cheese mixture

Add tomato and cheese mixture

Layer eggplant

Layer eggplant

Top with Chicken then with avocado

Top with Chicken
then with avocado

Add mushrooms

Add mushrooms

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Add cheese-yogurt mixture to cover

Then you add shredded cheese but I forgot to get a picture. 🙁 Sorry.

Bake at 400 until puffy & browning

Bake at 400 until puffy & browning


Let rest for 20 minutes




I didn’t let it rest long enough and it kind of flopped when served.  However by seconds it was BEAUTIFUL when served, and left over the next day it was AMAZING!

The innards

The innards



Simple Slicer

Simple Slicer to slice the eggplant


Garlic Press

Garlic Press




Flexible Cutting Mat Set

Cutting mats


Cutting Board

Cutting board, LOVE the size

Forged Utility Knife

One of My FAVORITE knives


Skillet Dinner Set

HEAVENLY Contact me for a chance to earn this one half price!!


Large Baker

The perfect dish

Here are just a few the awesome Pampered Chef products I used to make this delicious meal.  You can order them by clicking the pictures or by shopping my PAMPERED CHEF STORE.  Thank you for  helping support my blogging habbit. 🙂




As always:
ALL posts on this blog may or may not contain affiliate links or links to my direct sales websites.  This is because there is a monthly fee to run this blog and it costs time to keep it going.  You are not required to click on any links, but if you do THANK YOU!!  You are helping to support my blogging habit.  (I would say my family but so far I haven’t even made enough to pay 1 month of blogging fees.)  Thanks for stopping by and feel free to use my links or pass them along to friends.  All help is greatly appreciated.

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