EGGPLANT LAYERED WITH CHICKEN LOW CARB BY NOREEN

Eggplant layered with chicken Low Carb By Noreen image

Provided by Nor Mac

Time 1h15m

Number Of Ingredients 16

1 eggplant pealed and sliced 1/4 inch thick
1 13 ounce can crushed tomatoes, or low carb jarred marinara sauce
a pinch of sugar if sauce is tart
1 lb ground chicken
1 1/2 tsp dried basil
1/2 tsp italian seasoning
3/4 tsp garlic salt
1 tsp chopped garlic
2 c sautéed sliced mushrooms
1/2 c sautéed chopped bell pepper
1/2 c sautéed chopped sweet onion
4 Tbsp parmesan cheese
1 c cottage cheese, lowfat
1 c mozzarella cheese, low-fat
salt-and-pepper to taste
2 Tbsp olive oil divided

Steps:

1. Sauté your vegetables in 1-2 TBS extra virgin olive oil. Add garlic. Sauté for one minute . Pour crushed tomatoes into a sauce pan. Add the vegetables. Turn heat to medium high. Cook until boiling. Reduce heat to low.
2. Add the herbs to sauce. stir and let simmer. (Add a pinch of sugar if sauce is to bitter. )
3. Cook ground chicken in olive oil. Salt-and-pepper to taste.set aside.
4. Rinse and dry eggplant. Peel eggplant and slice into 1/4 inch slices. Place slices on oiled sheet pan. Place under broiler. Broil until light golden brown. Flip and broil other side until golden brown.
5. In an 8 x 8" pan. Cover bottom with some of the sauce. spread chunky sauce. it will be thick. Cover with half the eggplant slices. It's okay if they overlap slightly. Sprinkle 2 tablespoons of Parmesan cheese on top of eggplant. Spread top with cottage. cheese.
6. Top eggplant with ground chicken. Place dollops of sauce on top of eggplant. Spread sauce the best you can. Sprinkle with remaining Parmesan cheese.
7. Top with the remaining eggplant slices. Top with the rest of sauce and spread evenly. Sprinkle with mozzarella cheese. Cover with foil laying foil over top. Do not cover tightly with foil. Bake 45-60 minutes or until eggplant is cooked through. Remove from oven. uncover and Let sit for 10 minutes before serving.