Eggplant and Chicken Casserole

I sort of just threw this together and it came out so good.  First I was looking at a recipe called Roasted Eggplant Salad with smoked almonds and goat cheese.  I didn’t have all the ingredients so I did NOT follow the entire recipe.  I will definitely try it some day.

What I did do was follow the first section of the recipe and along with a few other things put together an Eggplant and Chicken Casserole. FIRST SECTION of  the recipe that I followed is below. Than I took our favorite Crushed Red Pepper Chicken  left-overs and mixed it in with the roasted Egg Plant.   That recipe is also below.  After that, I thought it would probably be yummy if someone incorporated tortilla’s and cheese like I do when I make Mexican Lasagna. So I tore up ONE big flour tortilla and put it on the bottom of a glass casserole dish. I than poured the Roasted Egg Plant/Chicken mixture on top and than shredded Sharp Cheddar and Grated Parmesan on top of that.  Any cheese will do I’m sure.  than back into the oven for about 15 minutes.  SOOOOO good.  You can see the missing row in the picture. I was hungry. : ).  Also, note* I only had one eggplant so I scaled the ingredients down just a tad.

FIRST SECTION OF RECIPE that I incorporated into my recipe.

2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped  (or minced garlic from a jar)

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.

Whisk together the olive oil, cider vinegar,  smoked paprika, and cumin.  Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 20-40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning.) Remove from the oven and cool slightly.  You can also lightly spray a baking sheet if you don’ t have parchment.

CRUSHED RED PEPPER CHICKEN

Ingredients
1. Pastene Crushed Red Peppers or another example would be the B&G Sandwich Toppers Hot Chopped Peppers
2. Chicken (salt and pepper the chicken)
3. Worcestershire sauce
4. Cinnamon
5. Butter
6. Tomato sauce

Put about 2-4 tablespoons of butter in pan and melt.
Add about 2-4 tablespoons of the wet crushed peppers.
Cut chicken into strips and put into the pan.
sprinkle generous amount of cinnamon and some worcestershire sauce on top of the chicken
mix just a little tomato sauce in – just a little – I think 1/4 cup should be good.
Cook until done. I usually simmer or cook on low. *Note*. I’ve been making this recipe for so long that I don’t really measure.