Chicken Eggplant Parmesan Casserole

• Gluten free

• Meat

  • 3 Chicken breasts, medium sized

• Produce

  • 4 tbsp Basil, fresh
  • 2 Eggplants, medium
  • 3 Garlic cloves
  • 1 tbsp Garlic powder
  • 1 Onion, medium
  • 4 tbsp Parsley, fresh
  • 2 cups Tomatoes

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 12 oz Tomato paste

• Baking & Spices

  • 2 cups Almond flour
  • 1 Olive oil/avocado oil
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Dairy

  • 2 cups Parmesan, grated
  • 1 lb Whole milk mozzarella

Found on boundbyfood.com

Description

Ingredients

• 3 medium sized chicken breasts, pounded thin (to about ¼ - ½ inch thick)
• 2 medium eggplants, sliced into ⅜ inch rounds
• 2 cups of almond flour, separated
• 2 cups of grated parmesan, separated
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 4 eggs
• 1 pound of whole milk mozzarella, sliced into thin rounds
• 2 cups of tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 12 oz of tomato paste
• 4 tbsp fresh parsley, chopped
• 4 tbsp fresh basil, chopped
• salt and pepper to taste
• olive oil/avocado oil
• ***you may need more than 2 cups of almond flour and 1 cup of shredded parmesan for the breading, depending on how heavily you coat the chicken and eggplants.

Directions

• Arrange eggplant rounds on a baking sheet. Generously salt to sweat the eggplants (draw the moisture out). Allow the eggplants to sit for ~20 minutes. Rinse and pat dry with paper towels.
• To make the marinara sauce, heat 1 tsp olive oil in a medium sauce pan over medium heat. Once hot, add onion and cook about 3-5 minutes until soft. Add minced garlic and cook another 2-3 minutes, until fragrant. Add in the 2 cups of tomatoes and tomato paste. Stir in a pinch of salt, pepper, parsley, and basil. Reduce heat to low and let simmer for about 30 minutes, until sauce thickens, stirring occasionally.
• To make the chicken parmesan, mix 1 cup of almond flour, ½ cup of grated parmesan, 1 tsp garlic powder, pinch of salt and pepper in a shallow bowl. In a separate shallow bowl, beat 2 eggs with about 2 tbsp water. Heat oil in skillet over medium heat. Once heated, dredge chicken breast in egg wash and then almond flour-parmesan mixture. Coating both sides of the chicken breast. Place coated chicken breast in skillet and cook for 5-8 minutes per side, until lightly browned and cooked through. Repeat with the remaining chicken breasts. Set chicken aside or keep warm in the oven at 170 degrees.
• To make the eggplant parmesan, mix the remaining 1 cup of almond flour, ½ cup of grated parmesan, 1 tsp garlic powder, salt, and pepper in a shallow bowl. In a separate bowl, beat 2 eggs with 2 tsp water. Heat oil in a skillet over medium heat. Dredge eggplant in egg wash and then the almond flour -parmesan mixture. Once skillet is hot, place coated eggplant rounds in the skillet and let cook for 3-4 minutes per side, until lightly brown. Continue to cook eggplants in batches.
• Preheat oven to 350 degrees.
• Once eggplants and chicken are cooked, grease a 9x13 casserole dish with oil. Scoop some marinara sauce into the bottom of the dish, just enough to lightly cover the bottom, arrange half the eggplant rounds on the bottom of the pan. Next cover the eggplant with a layer of mozzarella cheese and a thin layer of marinara sauce. Next, layer with chicken breasts. Cover chicken with ½ cup grated parmesan, then another layer of eggplant. Cover eggplant with the remaining marinara sauce. Finally layer on the last of the mozzarella cheese.
• Bake at 350 degrees for 30 minutes.
• ***You can layer the eggplant, chicken, cheese, and sauce anyway you want, just be sure to end with eggplant, sauce, and mozzarella.