Recipes

Maehing's Chicken Eggplant Casserole Recipe

Atkins Maehing's Chicken Eggplant Casserole
5.6g
Net Carbs
Prep Time: 40 Minutes
Style:Asian
Cook Time: 35 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
36.7g

Protein

20.4g

Fat

6.4g

Fiber

380.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 3 eggplant, peeled (yield from 1-1/4 lb) Eggplant
  • 2 Atkins Low Carb Wheat Bread
  • 0 3/4 tsp Salt
  • 0 1/3 cup Parmesan Cheese (Grated)
  • 1 cup, shredded Cheddar Cheese
  • 4 medium (4-1/8" long) Scallions or Spring Onions
  • 0 1/3 cup Cilantro (Coriander)
  • 3 large Egg (Whole)
  • 3 tablespoon Unsalted Butter Stick
  • 3 tbsp Sour Cream (Cultured)
  • 0 1/2 tsp table salt
  • 0 1/2 tsp black pepper, ground
  • 24 oz, boneless, cooked Chicken Breast
  • 0 1/2 tsp Paprika

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread, you will need 2 slices. Toast the bread and then place in a food processor to make bread crumbs to use in #4 and 5 below.

  1. Heat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
  2. Cook eggplant, partially covered, in lightly salted boiling water 15 minutes, until tender. Drain and pat dry. Dice chicken and set aside.
  3. 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.
  4. 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.
  5. 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.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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