Eggplant Layered With Chicken Low Carb By Noreen Recipes

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KETO CREAMY CHICKEN AND EGGPLANT CASSEROLE RECIPE



Keto Creamy Chicken and Eggplant Casserole Recipe image

This dairy free casserole is creamy and delicious.

Provided by Tania

Categories     dinner

Time 35m

Number Of Ingredients 10

4 Tablespoons (60 ml) coconut oil, to cook with
3 chicken breasts, diced
1 eggplant (500 g), cubed
4 cloves of garlic, minced
8 cherry tomatoes, diced small
2 cups of spinach (60 g), chopped
2 Tablespoons of Italian seasoning
1/4 cup of fresh parsley, chopped
1 can of coconut milk (400 ml)
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 F (200 C).
  • In a large pan, melt the coconut oil over medium-high heat. Add the chicken, eggplant, garlic, cherry tomatoes, and spinach. Sauté until the chicken is cooked and the vegetables are soft.
  • Add the Italian seasoning, parsley, coconut milk, and season with salt and pepper to taste.
  • Pour mixture into a greased baking dish and bake for 20 minutes.

Nutrition Facts : Calories 661, Sugar 5 g, Fat 52 g, Carbohydrate 12 g, Fiber 5 g, Protein 39 g

EGGPLANT WITH CHICKEN BREAST



Eggplant With Chicken Breast image

Healthy and delicious eggplant with chicken breast recipe. Excellent source of protein and it's low on carbs.

Provided by Elena Voynova

Categories     Main

Time 1h5m

Number Of Ingredients 6

350g chicken breast
1 eggplant
2 tomatoes
2 cloves of garlic
200g sour cream
1 sheaf of parsley

Steps:

  • Cut the eggplant into slices of 5mm or so to form 6 thin slices. Cut the chicken breast into thin slices as well.
  • Take an empty bowl and mix sour cream with salt, pepper, chopped parsley, grated garlic and diced tomatoes. Mix thoroughly.
  • Take a baking dish and place the first layer of eggplant. Add salt and pepper. Spread some sour cream on top.
  • Then add chicken breast slices. Add salt and pepper to taste.
  • Form the last layer of eggplant with salt and pepper again. Empty the bowl of mixed sour cream topping on top.
  • Preheat the oven to 380F and bake for 50 minutes.

Nutrition Facts :

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]



Easy One-Pan Eggplant Chicken Dinner [VIDEO] image

Provided by Lexi

Time 25m

Yield 3

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. boneless skinless chicken breasts, diced
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)
3 cups fresh organic spinach
1 tablespoon fresh basil

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.

Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg

LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY



Low-Carb Eggplant Parmesan Recipe by Tasty image

Here's what you need: large eggplant, salt, almond meal, italian seasoning, large eggs, water, rice flour, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, shredded mozzarella cheese, shredded parmesan cheese

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 large eggplant
salt, to taste
1 ½ cups almond meal
1 tablespoon italian seasoning
3 large eggs
water, splash
1 cup rice flour
olive oil, to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 1 can
6 large leaves fresh basil, chopped, plus more for garnish
1 ½ cups shredded mozzarella cheese
¾ cup shredded parmesan cheese

Steps:

  • Preheat the oven to 375°F (190˚C).
  • Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
  • In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
  • Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
  • Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
  • While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
  • To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
  • Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
  • Serve garnished with more basil.
  • Enjoy!
  • Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams

Nutrition Facts : Calories 752 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW



Moroccan-Style Chicken and Eggplant Stew image

With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.

Provided by Blue Buddha

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h1m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 large eggplant, cut into 1-inch cubes
6 tablespoons olive oil, divided
1 pinch salt and ground black pepper to taste
2 cups sliced onions
12 cloves garlic, chopped
1 tablespoon paprika
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground coriander
1 ½ teaspoons ground fennel seeds
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
2 cups sliced red bell peppers
½ cup white wine
3 tablespoons fresh lemon juice, or more to taste
1 (4.5 pound) whole chicken, separated and breasts split and skinned
1 tablespoon chopped fresh marjoram

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
  • Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
  • Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
  • Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
  • Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
  • Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g

LOW CARB EGGPLANT ENCHILADA CASSEROLE



Low Carb Eggplant Enchilada Casserole image

I created this low carb enchilada casserole last night because my husband and I both LOVE Mexican Food and we're trying to stay on Atkins. We used homemade enchilada sauce. Next time I'll try it with chicken. We both loved it.

Provided by Batmans Chef

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 small eggplants or 2 medium eggplants
4 tablespoons olive oil
1 lb ground beef
1/2 cup chopped onion
6 -8 ounces enchilada sauce
8 ounces sour cream
1 1/2-2 cups shredded Mexican blend cheese
salt and pepper

Steps:

  • Preheat oven to 400.
  • Wash and peel eggplant.
  • Cut eggplant into 1/4" pieces.
  • Brush eggplant pieces with olive oil, sprinkle with salt and pepper.
  • Place eggplant on baking sheets in oven for 20-30 minutes.
  • Remove from oven and let cool.
  • Cook ground beef in stovetop skillet with onion, salt and pepper to taste. Remove from skillet and drain.
  • Turn oven down to 350.
  • To assemble casserole, oil a 9x9 baking dish and place a layer of eggplant in the dish. Spread 1/2 the ground beef over the eggplant and spread 1/2 the enchilada sauce over the ground beef. Spread 1/2 the sour cream over the ground beef. Sprinkle 1/2 of cheese over the top. Repeat steps with remaining eggplant, ground beef, sauce, sour cream and cheese.
  • Bake in 350 degree oven for 30 minutes.

Nutrition Facts : Calories 502.6, Fat 38.5, SaturatedFat 16.6, Cholesterol 106.8, Sodium 705.2, Carbohydrate 16.7, Fiber 6.9, Sugar 9.7, Protein 24.4

SPICY LOW-CARB EGGPLANT WITH BEEF AND TOMATOES



Spicy Low-Carb Eggplant with Beef and Tomatoes image

I can't have the carbs, so this is good enough, but it would be nice served over white rice adding fresh corn.

Provided by Betheny

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound cubed eggplant
½ teaspoon salt
1 pound ground beef
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 large green bell pepper, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon chili powder

Steps:

  • Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 6.9 g, Cholesterol 69.6 mg, Fat 17.9 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 7 g, Sodium 642.7 mg, Sugar 1.7 g

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