Weight Watchers points – cut into 4 pieces, each piece equals 8 points
I had an eggplant that I wanted to stuff, but I needed it to be a meal not an appetizer or side. How can I make this stuffed eggplant filling and flavorful? I need it to be hearty enough to satisfy a 12 year old boy. Not always an easy task. For the filling I decided to add chicken and mushrooms with an end result of a chicken stuffed eggplant. This will add sustenance to the meal.
INGREDIENTS – STUFFING
- 1 boneless, skinless chicken breast
- 2 cloves garlic – chopped
- 1 large eggplant
- 2- 3 tablespoons olive oil
- 8 large Portobella mushrooms, sliced
- gluten free dairy free mozzarella cheese
- 2 slices gluten free dairy Provolone cheese – cut in strips
- salt
- pepper
INGREDIENTS – TOPPING
- 3/4 cup gluten free dairy free breadcrumbs
- salt
- pepper
- 2 tablespoons gluten free dairy free Parmesan cheese
- 1 – 2 tablespoons olive oil
I am going to show you how to make a full meal by making a chicken stuffed eggplant.
Preheat the oven to 375 degrees.
First, I cut the eggplant in half. Next, cut the eggplant out of the skin, but leave about a 1/2 inch around the edges. Put 2 tablespoons of olive oil in a pan and heat. Add the sliced mushrooms and the eggplant diced into 1/2 inch cubes. Saute for about 10 minutes. Season the chicken with salt and pepper, dice it into 1/2 inch pieces, and add it to the pan. Cook until the chicken is done. Add the chopped garlic and cook another 3 minutes.
For the topping, blend together the breadcrumbs, 2 tablespoons of olive oil, salt, pepper, parsley, and Parmesan cheese.
Take the eggplant shells and add the filling. Mix together the mozzarella and provolone cheese and sprinkle a layer over the top. Finally, add the breadcrumb mixture on top and put in the oven for about 20-25 minutes. When the crumb topping is brown and crispy it is done.
This gluten free dairy free chicken stuffed eggplant is a filling meal that you are sure to enjoy.