Maehing's Eggplant Casserole

Recipe Ingredients

3		Eggplants - peeled, and (medium)
		Cut into 1" pieces
2		Atkins bread
1/3 cup	48g / 1.7oz	Parmesan cheese
1 cup	146g / 5.1oz	Shredded Cheddar cheese - (4 oz)
3		Eggs - lightly beaten
4		Green onions - chopped
1/3 cup	5.3g / 0.2oz	Coarsely-chopped fresh cilantro
3 tablespoons	45ml	Melted butter
3 tablespoons	45ml	Sour cream
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 cups	250g / 8.8oz	Diced cooked chicken breasts - - (abt 1 1/2 lbs)
1/2 teaspoon	2.5ml	Paprika

Recipe Instructions

Heat oven to 350 degrees. 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.

This recipe yields 8 servings.

Carbohydrates: 14.5 grams

Net Carbs: 8.5 grams

Fiber: 6 grams

Protein: 37 grams

Fat: 21.5 grams

Calories: 394

Description:

"This dish originally called for crushed crackers, but I substitute extra Parmesan cheese, low carb breadcrumbs and sour cream."

Source:
Atkins Cookbook at http://atkinscenter.com

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