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Smoked Chicken Eggplant Bake


2 Tablespoons margarine
1 medium eggplant, peeled, cut into 1/4"" slices
1 can (14-1/2 ounce) Cajun-style stewed tomatoes, sliced
1 cup sliced mushrooms
1 teaspoon salt
1 teaspoon chili powder
1 clove garlic, crushed
2 teaspoons chopped cilantro
6 smoked broiler-fryer chicken breast halves, boned, skinned
1 cup buttered bread crumbs
Cilantro sprigs for garnish


Preheat oven to 350F. In a large frying pan over medium heat, melt margarine. Add eggplant, and sauté until tender, about 5 minutes, set aside.
 In a large bowl, combine the tomatoes, mushrooms, salt, chili powder, garlic, and chopped cilantro. Mix well, set aside.
 Slice chicken into 1/4"" by 1"" strips. In a 2 qt. casserole, layer 1/2 of eggplant, then 1/2 of chicken strips. Pour tomato-mushroom mixture over all. Sprinkle with bread crumbs. Bake about 20 minutes or until thoroughly heated and crumbs are lightly browned.
Garnish with cilantro sprigs and serve immediately. Yield: 6 servings