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The ingredients needed to cook Eggplant chicken casserole:
- Take eggplant
- Use 2 medium eggplant, aubergine
- You need 1 stick butter
- Prepare 28 oz diced tomatoes
- Provide 2 large stalks of celery
- Provide 1/4 tsp sage
- Prepare 1/4 tsp sweet basil
- Prepare 1/4 tsp whole leaf oregano
- You need 1/2 tbsp sweetner
- Take 1/4 tsp ground black pepper
- Provide 1/4 tsp salt
- Prepare 1 tsp granulated garlic powder
- You need 1 tsp ground cumin
- Take 1/2 medium onion, chopped
- Take 1/2 tsp turmeric
- You need 1/2 cup grated parmesan cheese
- Get chicken
- Provide 1/4 cup olive oil, extra virgin
- Get 1 tsp salt
- Provide 2 tbsp butter
- Provide 1/4 cup paprika
- Prepare 3 lb chicken breasts, boneless, skinless
- Get 1/4 tsp ground cumin
- Get topping
- Use 1 1/2 cup shredded colby and monterrey jack cheese
- You need 1/2 cup grated parmesan cheese
- You need 1/2 cup sliced black ripened olives
Steps to make Eggplant chicken casserole:
- Dice the eggplant and chicken. Chop the celery
- Heat oil and butter in a pan add paprika and cumin. Stir well add the chicken. Get all the chicken coated and cover simmering and stirring occasionally.
- Preheat oven 425° Fahrenheit.
- Heat oil and butter. Add turmeric, garlic, pepper, sage,basil and oregano. Add onions and celery. Add salt. When the turn a bit soft add eggplant and tomatoes. Simmer till eggplant is soft. Add sweetener.
- Mix the chicken and eggplant mixture together add parmesan cheese.
- Put into an oven safe dish add shredded and grated cheeses. Add olives on top bake 30 minutes.
- Let sit 10 minutes serve hope you enjoy!
When asked, most haters complain that eggplant tastes bitter. Poor eggplant gets a bad rap for this. I've even served it on toasted hot dog buns - it. Atkins welcomes you to try our delicious Maehing's Chicken Eggplant Casserole recipe for a low carb lifestyle. Get started by browsing our full list of ingredients here.
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