Maehing's Chicken Eggplant Casserole
5.6g
Net Carbs
36.7g
Protein
20.4g
Fat
6.4g
Fiber
380
Calories
Cooking tip: One of our most viewed recipes, this eggplant casserole is full of veggies and has 37 grams of protein per serving for a filling and delicious meal you will come back to again and again. You can use store bought keto bread if you don't have time to make it fresh. Just look for an option with 2 or fewer net carbs per slice.
Ingredients:
- 3 (1374g) peeled eggplant
- 24 ounces cooked chicken breast
- 2 slices Atkins Low Carb Wheat Bread
- 1/3 cup grated parmesan cheese
- 1 cup shredded cheddar cheese
- 4 medium (60g) scallions, chopped
- 1/3 cup fresh cilantro, chopped
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 3 tablespoons sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread, you will need 2 slices. Toast the bread and then place in a food processor to make bread crumbs to use in #4 and 5 below.
- Heat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
- Cook eggplant, partially covered, in lightly salted boiling water 15 minutes, until tender. Drain and pat dry. Dice chicken and set aside.
- In the bowl of a food processor fitted with a metal blade (or with a 4 sided box grater), process bread until fine crumbs form. Add Parmesan cheese, pulse to combine.
- In a large bowl, lightly mash eggplant. Mix in half the breadcrumb mixture, Cheddar cheese, green onions, cilantro, eggs, butter, sour cream, salt and pepper. Fold in diced chicken.
- Transfer mixture to prepared pan. Smooth top with a spatula. Sprinkle with remaining breadcrumb mixture and paprika. Bake 35 minutes. Let stand 5 minutes before serving.
