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Eggplant Casserole

8 servings

preconditions: Heat oven to 350 degrees.

3 medium eggplants - peeled, and
cut into 1" pieces
2 slices Atkins bread
1/3 cup Parmesan cheese
1 cup shredded Cheddar cheese - (4 oz)
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 freshly-ground black pepper
4 cups diced cooked chicken breasts - - (abt 1 1/2 lbs)
1/2 teaspoon paprika

Preparation Method:
Spray a 9- by 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.
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.
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.
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.
Carbohydrates: 14.5 grams
Net Carbs: 8.5 grams
Fiber: 6 grams
Protein: 37 grams
Fat: 21.5 grams
Calories: 394

Per Serving (excluding unknown items): 137 Calories
8g Fat (52.5% calories from fat)
6g Protein
12g Carbohydrate
5g Dietary Fiber
87mg Cholesterol
336mg Sodium. Exchanges: 0 Grain(Starch)
1/2 Lean Meat
2 Vegetable
0 Non-Fat Milk
1 1/2 Fat.

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