Eggplant Layered With Chicken Low Carb By Noreen Recipes

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

Steps:

• Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
• Add chicken and let cook until no longer pink on the outside, about 5 minutes.
• Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
• Add in fresh spinach, mix and let cook until spinach wilts.
• Garnish with fresh basil and season to taste.

EGGPLANT CHICKEN LASAGNA LOW FAT

Steps:

• 1. Preheat oven to broil chicken
• 2. Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. (Skip this step If you prefer to cook the vegetables in a tablespoon of olive oil . Then, add Veggies to the sauce.
• 3. Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
• 4. ( Skip the step if you are using chicken cutlets. )Place a chicken breast d on cutting board. Cut through the center length wise almost all the way though breasts. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3.
• 5. Place the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side. Set aside
• 6. Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
• 7. Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper. In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
• 8. Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.The Marinara sauce, EggPlant, sauce and chicken on top.
• 9. Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes or until done.( You may uncover 10 minutes before it is done.)

EGGPLANT LAYERED WITH CHICKEN LOW CARB BY NOREEN

Steps:

• 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.