This will be my final recipe post in my travelogue of tasty Italian fare. I love Chicken Parmesan, but I find it a little rich and prefer to tone the richness down with eggplant. I have a Chicken Parmigiana Casserole on my blog already, but when you serve company, the individual servings are ever so much prettier served up on the plate. So I developed this construct. 🙂 It’s so simple to make and in no time you are eating these delicious bundles of goodness with a lovely green salad and low-carb garlic bread. This dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint followers as well. The cheese makes these unsuitable for Paleo folks.
INGREDIENTS:
2 ¼” thick long slices cooked eggplant (oven-baked or pan seared)
2 8-oz chicken breasts
1 T. butter
½ c. your favorite low-carb spaghetti sauce (I use Lucini “Basil”)
4 oz. mozzarella (4 slices)
½ c. shredded Parmesan cheese
Dash each oregano and basil (or Italian Seasoning blend)
DIRECTIONS: Debone and remove skin from chicken breasts (if desired). Slice each laterally into two thinner filets. Pound with tenderizer to speed up cooking.
Preheat oven to 350º. Bake the eggplant slices for 20 minutes and set aside. Melt butter in non-stick skillet. Sear the four chicken portions on each side until nearly done through and golden brown. Arrange the filets evenly in the skillet or in a baking dish. Top each with 1 T. of the spaghetti sauce and spread over top surface. Place 1/4 of the mozzarella on top of each filet evenly. Cut the two eggplant slices in half and lay one piece across the top of each chicken filet. Spread 1 T. more sauce on top of each. Sprinkle 2 T. shredded Parmesan on top. Pop pan into preheated oven and cook about 10 minutes just until cheese is melted. If you are using a baking dish (not the skillet), you can just pop into your microwave for 2-3 minutes on medium to melt the cheeses to speed things up a bit. When melted, serve at once with a lovely green salad and low-carb garlic bread. This dish freezes well.
NUTRITIONAL INFO: Makes 4 portions, each contains:
462.5 cals, 27.15 g fat, 5.32 g carbs, 1.5 g fiber, 3.82 g NET CARBS, 48.5 g protein, 888 mg sodium
Buttoni's Low-Carb Recipes 
I really like this spin on a traditional recipe. I too, like that you didn’t use a lot of sauce.
Yes, I’m not too fond of a lot of Italian red sauce, on lasagne, on pasta, on a pizza. I find it so heavy with the cheese, too. 🙂
Can’t wait to try this, Peggy!
It was soooooo good! Not too much sauce like most versions I’ve had when ordered at restaurants. The 2 T. sauce per serving was JUST right for us. Hope you like it, Mary. 🙂