This Italian dinner was created by me and is not an authentic Italian recipe to my knowledge. I used leftover cooked chicken breast meat, a small amount of cooked spaghetti sauce and some commercial no-sugar sauce (Lucini) from a jar. I bought a beautiful eggplant and some nice mushrooms, so I created a quick Parmigiana dish I know you are going to like! This recipe is suitable for all phases of Atkins, Keto lifestyle and Primal followers that eat occasional cheese. This meal would not be suitable for Paleo diners due to the cheese.
INGREDIENTS
8 oz. cooked chicken meat, cut bite size
2 T. olive oil
6 oz. mushrooms, sliced
5 oz. eggplant, sliced 1/4″ thick (I do not peel)
1/4 c. low-carb spaghetti sauce (I use Lucini with no added sugar)
3/4 c. homemade spaghetti sauce [you could use all homemade or all Luccini sauce]
6 oz. Mozzarella cheese, grated
½ c. grated Parmesan cheese
½ tsp. dried oregano (or 1 tsp. fresh, chopped)
¼ tsp. dried basil (or 1 tsp. fresh, chopped)
¼ tsp. dried rosemary (or ½ tsp. fresh, chopped)
DIRECTIONS: Preheat oven to 400º. Use a small amount of the oil to grease your casserole dish and a small baking sheet. Place eggplant on baking sheet and bake at 400º for about 15 minutes, turning once during this pre-cooking. Remove from oven and lower temperature to 350º.
In a non-stick skillet, sauté the mushroom slices in the rest of the olive oil. Place eggplant in a single layer on the bottom of your greased casserole dish. Spoon half the spaghetti sauce over the meat. Top with the shredded chicken meat. Sprinkle on half the Parmesan and half the mozzarella cheese. Sprinkle with half the spices. Spoon on the remainder of the sauce. Sprinkle on the rest of the two cheeses and the last of the spices. Top with the sautéed mushroom and pop into your 350º oven for about 30-35 minutes or until cheese is melted and the casserole is hot hot in the center. Serve with your favorite salad or green vegetable and some garlic bread made with low-carb bread.
NUTRITIONAL INFO: Makes 4 servings, each contains:
427 cals, 26.1g fat, 10.4g carbs, 2.98g fiber, 7.42g NET CARBS, 38g protein, 270 mg sodium
Buttoni's Low-Carb Recipes 