Ready in about: 30 minutes | Serves 4
Ingredients
For filling:
½ Chopped eggplant
10 oz. Minced chicken
3 tbsp. Marinara sauce
1 Minced garlic
½ Chopped onion
1 tsp. Dried oregano
1 tsp. Paprika
½ tsp. Ground cinnamon
2 tbsp. Olive oil
For the sauce:
3 tbsp. Heavy cream
3 tbsp. Cream cheese
3 oz. Crushed cheddar cheese
1 Minced garlic
Directions
Layout a foil baking sheet. Cut the eggplants, put them on a baking sheet and pour olive oil. Bake the eggplants for 5 minutes or until golden brown.
Heat olive oil in a frying pan, add chopped onion, chopped garlic and fry until soft. Add chopped chicken and seasonings, and fry until the meat is cooked. Add the marinara sauce, mix and cook for another 3 minutes.
Mix half the crushed cheddar cheese, cream cheese, heavy cream, garlic, and salt in a saucepan, and cook on low heat until the cheese is melted and the sauce becomes thick and uniform.
Preheat oven to 400 °F degrees. Place the pieces of fried eggplant on a baking sheet, top the chicken mixture, pour the sauce, sprinkle with the remaining cheese and bake for 20 minutes.
Let the dish stand for 5 minutes before serving. May be served with green salad or greens.
Nutritional info per serving:
Calories: 358. Fat: 29 g. Protein: 17 g. Carbs: 4 g.