Friday, March 2, 2012

Spicy Shredded Chicken eggplant casserole

1.5 lb chicken
2 medium to large eggplant, sliced 1/2″ thick
salt & pepper
Coconut oil
12 oz organic tomato sauce
7 oz El Pato sauce
3 Tbs. minced chives
3 Tbs. minced parsley
1 Tbs. thyme leaves
6 oz.  heavy cream or 12 oz half&half
4 oz parmesan cheese, grated

Preheat oven to 375.  
Melt coconut oil in pan med-high
Season eggplant slices with salt and pepper, fry eggplant slices in batches until golden on both sides.  
~Cream Parmesan Sauce
Place Cream in a small saucepan and bring to a simmer over medium heat.  Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Remove from heat and let sit for 5 min until it gets thicker.

  • Mix together the can sauces into a bowl.
  • Place a thin layer of sauce in baking pan, then spread cooked and shredded chicken over the sauce
  • A small layer of sauce over the chicken. 
  • Place a layer of eggplant "chips" over this covering the top with tomato sauce.  
  • Another layer of eggplant "chips" and remaining sauce.
  • Spread the creamy parmesan over this and sprinkle on a final layer of parmesan cheese.  
  • Bake uncovered until browned and bubbling, about 25-30 minutes.  
  • Let rest for 5min before serving.
Absolutely Amazing! I will be making this again. Enyoy! =)

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