Chicken & Eggplant Casserole

Makes 6 servings

Ingredients

Two 1-pound eggplants, each cut lengthwise into 6 equal slices
9 ounces ground chicken
3 ounces lean turkey or chicken sausage (10% or less fat), removed from casing
1/2 cup minced onion
1 egg, beaten
1/4 cup raisins, coarsely chopped
20 small pitted black olives, coarsely chopped
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1 cup tomato sauce
1 1/2 ounces feta cheese, crumbled

Preheat broiler. Line 2 large baking sheets with foil; spray with nonstick
cooking spray. Place eggplant slices on baking sheets; broil 4" from heat
10 minutes, until golden brown on one side. Remove eggplant from broiler;
set aside to cool. Preheat oven to 400oF. Spray an 8" square baking pan
with nonstick cooking spray. Spray medium skillet with nonstick cooking spray;
add chicken, sausage meat and onion. Cook, stirring to break up meat, until no
longer pink and onion is golden brown. Remove from heat; cool slightly. To
cooled chicken mixture, add egg, raisins, olives, cinnamon, coriander and pepper;
mix well. Place eggplant slices, broiled side down, on work surface. Spoon an
equal amount of chicken mixture 2" from wide end of each slice; roll up to
enclose filling. Arrange eggplant rolls, seam-side down, in a single layer in
prepared baking pan; top with tomato sauce, then sprinkle with cheese.
Bake 35-40 minutes, until bubbling.

SERVING SIZE:  2 eggplant rolls

POINTS:  4.5

SELECTIONS: 1/4 Fat; 1/4 Fruit; 2 3/4 Vegetables;
2 Proteins; 10 Optional Calories

PER SERVING: 205 Calories; 14 g Protein; 9 g Fat;
19 g Carbohydrate; 122 mg Calcium; 517 mg Sodium; 87 mg Cholesterol; 4 g Dietary Fiber
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