CHICKEN EGGPLANT CASSEROLE
If you like eggplant, you’ll enjoy this unusual and super-delicious comfort
food casserole that makes use of fresh Japanese Eggplant (or regular eggplant peeled) and tomatoes with
plenty of Monterey
Jack cheese in and on top of the casserole.
2 tbsp olive
oil (30 mL)
2 tsp garlic (10 mL)
5 cups cubed Japanese eggplant (1.25 L)
13 oz fresh tomatoes, chopped (368 g)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
1/2 tsp basil (2 mL)
1/2 tsp oregano (2 mL)
3 cups chopped, cooked chicken (750 mL)
1 cup grated Monterey Jack cheese (250 mL)
2 eggs, fork beaten
1 cup grated Monterey Jack cheese (250 mL)
Preheat oven to 350°F (180°C).
In
large frying pan, in olive oil and over medium heat, cook garlic until turning
fragrant. Add eggplant and
tomatoes. Toss to coat with olive oil
and garlic. Cook 10 minutes until the
vegetables are softening and sprinkle with salt, black pepper, basil and
oregano. Stir to combine. Add chicken and 1 cup (250 mL) grated
Monterey Jack cheese and eggs.
Place
chicken and vegetable mixture in a 9 x 13-inch (23 x 33 cm) casserole dish. Sprinkle
with 1 cup (250 mL) grated Monterey Jack cheese. Bake 30 minutes or until
bubbly and hot. Serve with cooked,
tender green beans, if desired.
Yield: 8 servings
1
serving
272.1
calories
28.4
g protein
15.8
g fat
0.6 g fiber
2.7
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: