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Zone Diet
Eggplant Chicken Parmagiana Casserole
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Contributed
by:
Sue
Ingredients:
- 1
scant tablespoon olive oil (8B fat)
- 2 cups chopped onion (2B carb)
- 3 cups diced eggplant (2B carb)
- 1 tomato, chopped (1/2B carb)
- 3/4 cup tomato sauce (canned, no
salt) (1/2B carb)
- 4
ounces grilled chicken breast (4B protein)
- 4
ounces Healthy Choice Low Fat Italian Cheese (4B protein)
- 1 tbs. bread crumbs (1/2B carb, check label)
- 1 tbs. corn meal (1/2B carb, check label)
Directions:
-
Heat 2 teaspoons of the olive oil in a large nonstick
skillet and sauté the onions until translucent.
-
Add the eggplant and sauté until soft, about 10 minutes.
Add tomatoes and chicken and sauté another 5-10 minutes.
-
Pour the tomato sauce into the bottom of one large or
two individual-sized casserole dishes.
-
Put the eggplant mixture on top of the sauce, sprinkle
the breadcrumbs on top of the eggplant mixture, sprinkle
the cheese on top of the breadcrumbs and drizzle the
remaining teaspoon of olive oil on top.
-
Bake at 350oF for 10-15 minutes, then broil for 5 minutes
until the top gets brown and bubbly.
Remark: Makes two 4-block entrees.
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