Best 3 Eggplant Layered With Chicken Low Carb By Noreen Recipes

Embark on a culinary journey to savor the delightful flavors of Eggplant Layered with Chicken, a low-carb dish that tantalizes your taste buds. This wholesome recipe combines the goodness of eggplant, chicken, and a symphony of aromatic spices, resulting in a satisfying meal that is both nutritious and delectable.

Indulge in the classic Eggplant Layered with Chicken recipe, a harmonious blend of tender eggplant slices, succulent chicken, and a rich tomato sauce. Experience the burst of flavors in each bite as the eggplant absorbs the savory sauce, while the chicken adds a protein-packed punch.

For a vegetarian twist, try the Eggplant Rollatini with Spinach and Feta. These delightful eggplant rolls are stuffed with a vibrant filling of spinach, feta cheese, and herbs, then baked to perfection. The result is a medley of textures and flavors that will leave you craving for more.

If you're looking for a quick and easy meal, the Air Fryer Eggplant Parmesan is your go-to recipe. Simply slice the eggplant, coat it in a flavorful breadcrumb mixture, and let the air fryer work its magic. In minutes, you'll have crispy eggplant slices topped with melted cheese and a tangy tomato sauce.

For those who love a hearty and flavorful dish, the Greek Moussaka is a must-try. Layers of eggplant, ground beef, and a creamy béchamel sauce come together in this traditional Greek casserole. The result is a rich and satisfying dish that is perfect for a special occasion or a comforting family meal.

Each recipe offers a unique take on the classic eggplant and chicken combination, ensuring that there's something for every palate. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you through the process with detailed instructions and helpful tips.

Here are our top 3 tried and tested recipes!

LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY

Low-Carb Eggplant Parmesan Recipe by Tasty image

Here's what you need: large eggplant, salt, almond meal, italian seasoning, large eggs, water, rice flour, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, shredded mozzarella cheese, shredded parmesan cheese

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 large eggplant
salt, to taste
1 ½ cups almond meal
1 tablespoon italian seasoning
3 large eggs
water, splash
1 cup rice flour
olive oil, to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 1 can
6 large leaves fresh basil, chopped, plus more for garnish
1 ½ cups shredded mozzarella cheese
¾ cup shredded parmesan cheese

Steps:

Preheat the oven to 375°F (190˚C).
Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
Serve garnished with more basil.
Enjoy!
Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams

Nutrition Facts : Calories 752 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams

EGGPLANT CHICKEN LASAGNA LOW FAT

Eggplant Chicken Lasagna Low Fat image

This is a delicious heathier version of a chicken Lasagna. It is full of all of the flavors of Chicken Lasagna with out the fat. It is Low Carb,and Gluten Free! I had made a dish similar in the past. I decided to create my own. It iis a lot more flavorful version of healthy chicken lasagna. Whether you are watching your...

Provided by Nor Mac

Categories Casseroles

Time 1h

Number Of Ingredients 15

Ingredients

4 2 lb's chicken cutlets or boneless skinless chicken breasts
1 eggplant cut length wise 1/4 " slices
1 1/2 c low fat cottage cheese,, low-fat, or fat free ricotta cheese. you may use as much cheese as you wish
1- 1 1/2 c reduced fat mozzarella cheese,or part skim mozzarella. i use part skim
1 small green or red bell pepper,or half a large diced small pieces
1 medium onion diced small piecesm
2 medium garlic pressed or grated
1 tsp oregano, dried
1 tsp basil, dried
1 bay leaf (optional)
4 c marinara sauce,or your choice of sauce
1/2 tsp black pepper
1 c mushrooms sliced and chopped
3/4 tsp garlic salt
1/4 c parmesan cheese

Steps:

1. Preheat oven to broil chicken
2. Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. (Skip this step If you prefer to cook the vegetables in a tablespoon of olive oil . Then, add Veggies to the sauce.
3. Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
4. ( Skip the step if you are using chicken cutlets. )Place a chicken breast d on cutting board. Cut through the center length wise almost all the way though breasts. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3.
5. Place the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side. Set aside
6. Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
7. Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper. In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
8. Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.The Marinara sauce, EggPlant, sauce and chicken on top.
9. Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes or until done.( You may uncover 10 minutes before it is done.)

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

Easy One-Pan Eggplant Chicken Dinner [VIDEO] image

Provided by Lexi

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. boneless skinless chicken breasts, diced
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)
3 cups fresh organic spinach
1 tablespoon fresh basil

Steps:

Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
Add chicken and let cook until no longer pink on the outside, about 5 minutes.
Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
Add in fresh spinach, mix and let cook until spinach wilts.
Garnish with fresh basil and season to taste.

Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg

Tips:

Choose the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
Slice the eggplant evenly: This will help ensure that the eggplant cooks evenly.
Season the eggplant before cooking: This will help to enhance the flavor of the eggplant.
Cook the eggplant until it is tender: The eggplant should be cooked until it is tender, but not mushy.
Layer the eggplant with the chicken and cheese: Be sure to layer the eggplant, chicken, and cheese evenly so that each bite has a good balance of flavors.
Bake the casserole until it is bubbly and golden brown: This will help to ensure that the casserole is cooked through.
Let the casserole cool slightly before serving: This will help to prevent the casserole from falling apart when you cut into it.

Conclusion:

Eggplant layered with chicken is a delicious and easy-to-make low-carb meal. It is perfect for a weeknight dinner or a special occasion. With its tender eggplant, flavorful chicken, and melted cheese, this casserole is sure to be a hit with everyone at the table.