Chicken & Eggplant Bake

Last night I experimented with a new recipe for our weekly going local meal. I think it originally came from a South Beach Diet book, so for those of you watching your carbs, here is an easy low-carb and local meal that is perfect for this time of year.

Chicken & Eggplant Bake

1 medium eggplant
2 tbsp. olive oil
1 lb. chicken, cooked, and chopped
1/2 cup chicken stock
2 tbsp. Parmesan cheese, shredded
2 cloves garlic, minced
1 + 1/2 cup chopped tomatoes
1 medium onion, chopped
1 medium bell pepper, chopped
1/2 cup chopped mushrooms
2 tbsp. Italian seasoning
1/2 cup shredded mozzarella

  1. Pre-heat broiler.
  2. Slice the eggplant into 12 rounds and place in a single layer on a non-stick baking sheet, rub with olive oil, broil for 3-4 minutes. Reduce heat of the oven to 375 after removing the eggplant. (In retrospect in make work out better when putting it together in the dish later if you cut the eggplant lengthwise to resemble thicker lasagna shape pieces.)
  3. Remove eggplant from oven and flip each round over. Again, rub with olive oil, then top with Parmesan cheese. Stick it back under the broiler for 4 minutes.
  4. Throw the cooked, chopped chicken into a large pan with garlic, olive oil, chopped tomatoes, onion, mushrooms, pepper, Italian seasoning and salt and black pepper to taste. Bring to a boil, then reduce to a simmer, cover and cook for 5 minutes.
  5. Oil an 8×8 baking dish. Place a layer of eggplant rounds on the bottom. Cover this layer with the chicken mix and then cover with another layer of eggplant. Top with shredded cheese. Cover with foil and bake for 20-30 minutes, until heated through.
  6. It’s a little difficult to serve into dishes, but it makes about 4-6 servings.
Posted in Going Local,Recipes by Liz on October 20, 2007 | Permalink | No Comments

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