Eggplant layered with chicken Low Carb By Noreen

Nor Mac


I am trying to eat a bit healthier lately. This dish is healthy. It is low-carb. Yet it is very flavorful. There are approximately 10 net carbs per serving . I came up with this dish as a way to cut out carbs. If you like Italian food. Give this one a try. Enjoy!


★★★★★ 1 vote

30 Min
45 Min


  • 1
    eggplant pealed and sliced 1/4 inch thick
  • 1
    13 ounce can crushed tomatoes, or low carb jarred marinara sauce
  • ·
    a pinch of sugar if sauce is tart
  • 1 lb
    ground chicken
  • 1 1/2 tsp
    dried basil
  • 1/2 tsp
    italian seasoning
  • 3/4 tsp
    garlic salt
  • 1 tsp
    chopped garlic
  • 2 c
    sautéed sliced mushrooms
  • 1/2 c
    sautéed chopped bell pepper
  • 1/2 c
    sautéed chopped sweet onion
  • 4 Tbsp
    parmesan cheese
  • 1 c
    cottage cheese, lowfat
  • 1 c
    mozzarella cheese, low-fat
  • ·
    salt-and-pepper to taste
  • 2 Tbsp
    olive oil divided

How to Make Eggplant layered with chicken Low Carb By Noreen


  1. Sauté your vegetables in 1-2 TBS extra virgin olive oil. Add garlic. Sauté for one minute . Pour crushed tomatoes into a sauce pan. Add the vegetables. Turn heat to medium high. Cook until boiling. Reduce heat to low.
  2. Add the herbs to sauce. stir and let simmer. (Add a pinch of sugar if sauce is to bitter. )
  3. Cook ground chicken in olive oil. Salt-and-pepper to taste.set aside.
  4. Rinse 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.
  5. In an 8 x 8" pan. Cover bottom with some of the sauce. spread chunky sauce. 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 top with cottage. cheese.
  6. Top eggplant with ground chicken. Place dollops of sauce on top of eggplant. Spread sauce the best you can. Sprinkle with remaining Parmesan cheese.
  7. Top with the remaining eggplant slices. Top with the rest of sauce and spread evenly. Sprinkle with mozzarella cheese. Cover with foil laying foil over top. Do not cover tightly with foil. Bake 45-60 minutes or until eggplant is cooked through. Remove from oven. uncover and Let sit for 10 minutes before serving.

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