EGGPLANT ALFREDO
Make and share this Eggplant Alfredo recipe from Food.com.
Provided by Dr. Paul
Categories Free Of...
Time 1h
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in medium skillet on medium.
- Thinly slice onion and add to oil.
- Peel eggplant and cut into 1/2" cubes then add to the sauteeing, partially carmelized onion.
- Add cubed leftover chicken. (Entirely optional. Use none or more at your preference).
- Coarsely chop red (or green) pepper and add to pan.
- Slice mushrooms and add.
- Stir it all together as you make additions so it doesn't burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy.
- Let the sauce heat and bubble while grating the Swiss (or Jarlsburg) cheese.
- Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika.
- Do not cover. Bake at 350° for 40 minutes.
- Serve with s tossed green salad.
Nutrition Facts : Calories 219.6, Fat 14.3, SaturatedFat 5.1, Cholesterol 32.7, Sodium 59.6, Carbohydrate 12.2, Fiber 5.5, Sugar 5.2, Protein 12.7
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