Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 med eggplants peeled, and cut into 1" pcs
- 2 slc Atkins bread
- 1/3 c. Parmesan cheese
- 1 c. shredded Cheddar cheese - (4 ounce)
- 3 x Large eggs lightly beaten
- 4 x green onions minced
- 1/3 c. coarsely-minced fresh cilantro
- 3 Tbsp. melted butter
- 3 Tbsp. lowfat sour cream
- 3/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 4 c. diced cooked chicken breasts - (abt 1 1/2 lbs)
- 1/2 tsp paprika
Direcciones
- Heat oven to 350 degrees. Spray a 9- by 13-inch baking pan with nonstick cooking spray; set aside. Cook eggplant, partially covered, in lightly salted boiling water 15 min, till tender. Drain and pat dry.
- In the bowl of a food processor fitted with a metal blade (or possibly with a 4 sided box grater), process bread till fine crumbs form. Add in Parmesan cheese, pulse to combine.
- In a large bowl, lightly mash eggplant. Fold in half the breadcrumb mix, Cheddar cheese, green onions, cilantro, Large eggs, butter, lowfat sour cream, salt and pepper. Mix in diced chicken.
- Transfer mix to prepared pan. Smooth top with a spatula. Sprinkle with remaining breadcrumb mix and paprika. Bake 35 min. Let stand 5 min before serving.
- This recipe yields 8 servings.
- Description: "This dish originally called for crushed crackers, but I substitute extra Parmesan cheese, low carb breadcrumbs and lowfat sour cream."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 8 servings | |
| Calories 347 | |
| Calories from Fat 195 | 56% |
| Total Fat 21.97g | 27% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.11g | |
| Cholesterol 171mg | 57% |
| Sodium 493mg | 21% |
| Potassium 603mg | 17% |
| Total Carbs 9.16g | 2% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.86g | 3% |
| Protein 28.87g | 46% |
