Eggplant Layered With Chicken Low Carb By Noreen Food

EGGPLANT WITH CHICKEN BREAST

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.

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.

LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY

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

LAYERED EGGPLANT PARMESAN (VEGETARIAN)

Steps:

• Grease an 11 x 7-inch baking pan.
• In a bowl whisk the eggs with water until combined.
• In a shallow dish combine the breadcrumbs with seasoned salt, Italian seasoning, garlic powder, black pepper and 1/4 cup Parmesan cheese.
• Dip the eggplant slice firstly into the egg mixture then coat into the breadcrumb mixture pressing down with hands to adhere the mixture to the eggplant, repeat with all slices.
• Place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning).
• Heat oil in a large skillet over medium-high heat.
• Brown the slices 1 or 2 at a time on each side (about 4 minutes per side, after browning return the slices to the jelly-roll pan).
• TO ASSEMBLE; arrange one-third of the slices in a single layer into the bottom of the baking pan.
• Sprinkle 3 tablespoons grated Parmesan cheese, then about 1/2 cup mozzarealla cheese.
• Repeat the layer twice.
• Spoon about 3 cups marinara sauce over the top.
• Bake covered with foil at 375 degrees F for 30-35 minutes.
• Uncover then sprinkle 3 tablespoons parmesan cheese then about 1/2 cup mozzarella cheese on top, return to oven and bake uncovered for about 10 minutes.
• Delicious.

SPICY LOW-CARB EGGPLANT WITH BEEF AND TOMATOES

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.

LOW-CARB CHEESY EGGPLANT PARMESAN

Steps:

• Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
• Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
• In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
• Lay out the eggplant on the cookie sheets.
• Using a basting brush, paint the slices with the egg mixture.
• Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
• Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
• Meanwhile, brown the hot Italian sausage in a skillet.
• Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
• Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
• Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
• Top with a final layer of eggplant, then the mozzerella cheese.
• Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
• Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.