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Receta Maehing's Eggplant Casserole
by Global Cookbook

Maehing's Eggplant Casserole
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  Raciónes: 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 8 servings.
  6. Description: "This dish originally called for crushed crackers, but I substitute extra Parmesan cheese, low carb breadcrumbs and lowfat sour cream."