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Thursday, October 12, 2017

CHICKEN EGGPLANT PARMIGIANA







CHICKEN EGGPLANT PARMIGIANA

One day I decided to add leftover, diced, cooked rotisserie chicken to my Eggplant Parmigiana dish which we love, my husband and I, and a dish I make quite often.  It was a good thought, turned out, as it was delicious. I will do this again sometime as it makes it a one meal deal, which I always like for convenience.  I do tend to add another veggie on the side like my Best Green Beans, for example, or mashed cauliflower. I didn’t use the onion in this dish, although it would good.  My husband’s tummy does not handle the combination of tomato and onions very well.

Marinara Sauce:
Olive oil
1 onion, chopped (optional)
1 tbsp crushed garlic
2, 14.5 oz cans diced tomatoes (411 g)
  (use 11/cans or all if you have the
  carb budget)
1/tsp dried oregano (2 mL)
1/tsp dried basil (2 mL)
1/tsp salt (2 mL)
Breading:
3/cup Gluten-Free Bake Mix 2, (175 mL)
  (OR use 2/3 cup almond flour and 2 tbsp coconut flour)
1/cup Parmesan cheese (125 mL)
  (the kind in a bottle or can)
1/tsp Italian seasoning (2 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
3 eggs
1 tbsp water (15 mL)
18 oz Japanese eggplant, sliced thinly (510 g)
Seasoning salt, to taste
3 cups diced, cooked chicken (750 mL)
2 cups grated Mozzarella cheese (500 mL)

Preheat the oven to 350°F (180°C).

Marinara Sauce:  In large nonstick frying pan, in olive oil and over medium heat, cook onion if using and add garlic when the onions are cooked.  Cook a little longer.  Add tomatoes, oregano, basil and salt.  Stir and simmer until the sauce is as thick as you would like it (it doesn’t have to be too thick).

Breading:  In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, Italian seasoning, salt and black pepper.

In cereal bowl, beat eggs and water with fork.  Dip eggplant slices in egg wash and let egg drip back into bowl, and then spoon the bake mix over the slices.  Place in hot olive oil in frying pan and fry over medium heat.  Flip them with a fork as soon as golden brown underneath.  Fry briefly on the other side until golden.  Set aside and repeat with remaining eggplant. 

In 9 x 13-inch (23 x 33 cm) dish, layer half eggplant, half chicken, half tomato sauce, half (175 mL) Mozzarella cheese.  Repeat.  You may be able to do three layers, but since I only used 11/2 cans of tomatoes, I thought it best to go with two layers.  Bake 25 minutes.

Helpful Hints:  The olive oil used was not factored into the nutritional analysis as some people will use more and others will use less.  It also depends on if one has a really good nonstick frying pan or not.

Yield:  8 servings
1 serving
316.5 calories
30.3 g protein
16.6 g fat
2.5 g fiber
8.7 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: