Eggplant Casserole - 14.5g Carbs, 6g Fiber
3 medium eggplants, peeled, cut into 1" pieces
2 slices 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
1/2 teaspoon paprika
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.
Makes 8 servings.
Calories 394, Fat 21 g, Carbs 14.5 g, Sodium 336 mg, Fiber 6 g.
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