Spicy Shredded Chicken eggplant casserole

Ingredents
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! =)