ROASTED EGGPLANT CREAMY
CHICKEN LASAGNA
This was a rich-tasting, absolutely flavorful and delicious lasagna. If you are a fan of eggplant, this is an
excellent way to cook with it and make a lasagna without the need for pasta - I prefer this kind of lasagna in any case. My
husband and I loved this lasagna. I didn’t add onion to the Marinara Sauce, so
no need to cook the sauce.
1
lb 5 oz Japanese eggplant (595 g)
Olive
oil, as needed
Seasoning
salt, to taste
1
Rotisserie chicken
1/4 tsp
salt (1 mL)
13/4 cup grated Mozzarella cheese (425 mL)
1 tsp dried parsley (5 mL)
Marinara Sauce:
1
tbsp olive oil (30 mL)
14.5
oz can diced tomatoes (411 g)
3 tbsp water (45 mL)
Liquid
sweetener to equal 1 tsp sugar, optional (5 mL)
1/2 tsp salt (2
mL)
1/2 tsp dried
basil (2 mL)
1/2 tsp dried
oregano (2 mL)
1/4 tsp dried
thyme (1 mL)
1/8 tsp black
pepper (0.5 mL)
White Parmesan Cheese Sauce:
8 oz regular cream cheese (250 g)
2/3 cup
low-carb milk, OR whipping cream (150 mL)
1/4 cup
grated Parmesan cheese (60 mL)
1/4 cup
butter (60 ml)
2 tbsp water (30 mL)
1/4 tsp
salt (1 mL)
1/4 tsp
white pepper (1 mL)
1/2 tsp
cornstarch, OR arrowroot powder (2 mL)
Preheat oven to 375°F
(190°C). Slice eggplant into about 1/4-inch
(0.6 cm) slices. Place in one layer on
oiled cookie sheets. Brush eggplant
slices with olive oil (I use a clean paint brush that I keep in my kitchen
draw) and sprinkle with seasoning salt, to taste. Roast 12 minutes on the bottom shelf and
remove eggplant slices that are tender and turn those that are not and place
them in the oven again for another 3 minutes and check again. They can burn very quickly, so best to check
frequently.
Remove chicken from bones
and cut it into small pieces. In large frying pan, fry chicken, briefly in some
olive oil. Add salt. Add Marinara Sauce.
Marinara Sauce: In blender, combine olive oil, tomatoes,
water, sweetener, salt, basil, oregano, thyme and black pepper. Blend briefly just to break up the tomato
chunks a bit, but not to juice them.
White Parmesan Cheese
Sauce: In large, nonstick pot, place cream cheese, low-carb
milk, OR whipping cream, Parmesan cheese, butter, water, salt and pepper. Stir until all the cheeses begin to
melt. Remove some of liquid and stir
cornstarch, OR arrowroot powder into it and add back to the pot. Bring to a
boil. As soon as the sauce boils remove
from the heat.
In 9 x 13-inch (2 L) baking
dish, layer half the white sauce, then layers of half the eggplant, half chicken mixture and 3/4 cup (175 mL) grated Mozzarella
cheese. Place eggplant on top of the
cheese, cover with the remaining white sauce, chicken mixture and top with 1
cup (250 mL) grated Mozzarella cheese and sprinkle with dried parsley. Place in oven 25 minutes or until bubbly and hot. Serve with a lovely salad on the side, if desired.
Helpful Hints: *Make more
eggplant slices if you can, as you’re almost certain to snack on some of the
roasted eggplant…it is much too tempting!
You want to have enough for the lasagna!
Yield: 9 servings
1
serving
451.4
calories
34.8
g protein
30.5
g fat
0 g fiber
9.6
g net carbs
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