Chicken Eggplant Casserole - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This lasagna-like casserole can be made of any long, skinny vegetables that can be stacked in layers. Zucchini and summer squash work equally well. Perfect for using up a summer bounty from the garden or the seasonal offerings at your grocery store.


  • 1½ Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 fresh lemon, juiced
  • 4 cloves garlic
  • 1 tsp. parsley
  • Pepper to taste
  • 1 yellow squash, sliced lengthwise
  • 1 medium eggplant, sliced lengthwise
  • ½ cup chopped fresh basil
  • 2 chicken breasts, cooked and cubed
  • 1 cup Guiding Star-worthy pasta sauce


  1. Mix the oil, vinegar, lemon juice, garlic, parsley, and pepper. Brush squash and eggplant slices with this mixture.
  2. Place the vegetables on a baking sheet and broil on high, turning once, until tender and browning (2-3 minutes per side).
  3. Preheat the oven to 350ºF.
  4. Create two layers each of squash, eggplant, basil, chicken, and pasta sauce in an 8″×8″ baking dish. Bake until heated through (20-30 minutes).
Nutritional analysis per serving: Calories 190; Total Fat 7.5g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 37mg (12% DV); Sodium 130mg (6% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 5g (18% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 17g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Niacin 60% DV; Molybdenum 35% DV; Vitamin B6 35% DV.
Recipe by Guiding Stars at
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