This classic Greek dish will definitely become one of your all-time favourite meals, with your family guaranteed to love it too. With layer up layer of tasty chicken and eggplant, topped off with creamy yoghurt and melted cheese, this dish makes for an ideal dinner that the whole family will enjoy. On the rare occasion the entire dish isn’t devoured for dinner that night, simply pop it in an air-tight container and enjoy the leftovers for lunch the next day!

Ingredients

• 2 (450g each) eggplant, cut into 1cm-thick rounds olive oil cooking spray
• 1 tablespoon salt
• 1 large brown onion, roughly chopped
• 1/2 teaspoon mixed spice
• 410g can chopped tomatoes
• 1 1/2 cups skinless shredded roast chicken
• 1/3 cup finely chopped fresh flat-leaf parsley leaves
• 1 cup Greek style yoghurt
• 2/3 cup reduced-fat pizza cheese

Method

1. Preheat oven to 220C. Grease a 6cm-deep, 7 cup-capacity square baking dish and set to one side.
2. Season eggplant with salt and set aside for 15 minutes. Rinse eggplant under cold water. Pat dry.
3. Heat frying pan over medium-high heat. Spray eggplant with oil. Cook each piece for 3 to 4 minutes on each side or until golden. Transfer to plate.
4. Reduce heat to medium. Spray pan with oil. Cook onion for 3 to 4 minutes or until tender, then add spice. Cook for 1 minute before adding tomato to the pan. Cook and stir for 2 to 3 minutes until thickened. Add chicken and parsley to. Stir well.
5. Place half the eggplant in base of prepared dish. Top with chicken mixture. Add remaining eggplant on top. Top with yoghurt. Sprinkle cheese over the top. Bake for 20 minutes or until golden. Cool for 5 minutes. Serve.