I am trying to eat a bit healthier lately. This dish is healthy. It is low-carb. Yet it is very flavorful. I came up with this dish as a way to cut out carbs. If you like Italian food. Give this one a try. Enjoy!
1Sauté your vegetables and some olive oil. Place crush tomatoes into a sauce pan add the vegetables. Turn heat to medium high. Cook until boiling and reduce heat.
2Add the chopped garlic and herbs to sauce stir and let simmer. Add a pinch of sugar to your liking if sauces to bitter hor yourliking
3Cook ground chicken in olive oil. Salt-and-pepper to taste.set aside.
4Rinse and dry eggplant. Peel eggplant and slice into 1/4 inch slices. Place slices on oiled sheet pan. Place under broiler. Broil until light golden brown. Flip and broil other side until golden brown.
5In an 8 x 8" pan. Cover bottom with some of the sauce spead because it will be thick. Cover with half the eggplant slices. It's okay if they overlap slightly. Sprinkle 2 tablespoons of Parmesan cheese on top of eggplant. Spread cottage cheese.
6Top eggplant with ground chicken. Place dollops of sauce on top, and spread the best you can. Sprinkle with remaining Parmesan cheese.
7Top with the remaining eggplant slices. Top with the rest of sauce and spread evenly. Sprinkle with mozzarella cheese. Place in 350° oven about 45 to 60 minutes until cooked through. Cover with foil laying over top. Do not cover tightly with foil. Remove from oven and serve.