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