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MAEHING'S CHICKEN EGGPLANT CASSEROLE

Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:35:00

Calories: 394
Fat: 21 grams
Protein: 37 grams
Carbohydrates: 14 grams
Fiber: 6 grams
Net Carbs: 8 grams
3 medium eggplants, peeled and cut into 1-inch pieces
2 slices Atkins Bakery Country White Bread
1/3 cup Parmesan cheese
1 cup (4 ounces) shredded Cheddar cheese
3 eggs, lightly beaten
4 green onions, chopped
1/3 cup coarsely chopped fresh cilantro
3 tablespoons melted butter
3 tablespoons sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
4 cups diced cooked chicken breasts (about 1 1/2 pounds)
1/2 teaspoon paprika
1. Heat oven to 350°F. Spray a 9-inch x 13-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.
2. 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.
3. 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.
4. 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.
This dish originally called for crushed crackers, but I substitute
extra Parmesan cheese, low carb breadcrumbs and sour cream.

Atkins - Maehing's Chicken Eggplant Casserole

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