Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine stewed tomatoes, tomato paste, mushrooms, water, Italian seasoning, 1 teaspoon pepper and garlic powder in 2- to 3-quart saucepan. Simmer over medium-low heat 15 to 20 minutes; set aside to cool.
  2. Coat large skillet with cooking spray; place over medium-low heat until hot. Cook Eggplant slices 6 to 8 minutes or until soft. Reapply cooking spray as necessary. Transfer to warm plate; set aside.
  3. Sprinkle chicken with salt and remaining 1 teaspoon pepper.
  4. Re-coat skillet with cooking spray; place over medium-high heat until hot. Cook chicken 2 to 4 minutes, stirring occasionally until chicken is no longer pink. Combine sauce with cooked rice.
  5. Cover bottom of 8-inch square baking dish coated with cooking spray with eggplant slices.
  6. Top with half of chicken; 1½ cups rice mixture, ½ cup ricotta cheese and ½ cup mozzarella Cheese.
  7. Repeat layers.
  8. Bake at 350 °F for 20 to 30 minutes or until cheese is melted and lightly browned.

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