Chicken Eggplant Casserole

Ingredients – serves 4

• 3 pounds Eggplant

•  1 pound sliced leeks

•  Salt and freshly ground black pepper

•  1 tablespoon chopped parsley

• 2 beaten eggs

•  1 cup of low-fat Greek yogurt

•  1/2 cup of shredded low-fat cheddar cheese

•  1 pound skinless boneless chicken (or turkey) breasts

Instructions

Preheat oven to 375 degrees F. Mix beaten eggs and low-fat yogurt in a separate dish. In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 1/2 of a cup of eggs/yogurt mixture. Repeat process 2 more times and cover with shredded cheese. Bake until mushrooms are tender and crust is golden brown, about 20 minutes. Serve with the Large Fiber Loaded salad with Italian Dressing.