Eggplant layered with chicken Low Carb By Noreen

7
Nor Mac

By
@Adashofloverecipepage

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 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

Step-by-Step

  1. Sauté 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.
  2. Add 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
  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 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.
  6. Top eggplant with ground chicken. Place dollops of sauce on top, and spread 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. 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.

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About Eggplant layered with chicken Low Carb By Noreen




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