1 pound 5 ounce Japanese eggplant (595 g)
Olive oil, as needed
Seasoning salt, to taste
1 Rotisserie chicken
1/4 tsp salt (1 mL)
Marinara Sauce:
1 tbsp olive oil (30 mL)
14.5 ounce can diced tomatoes (411 g)
 3 tbsp water (45 mL)
Liquid sweetener to equal 1 tsp sugar, optional (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp dried basil (2 mL)
1/two tsp dried oregano (2 mL)
1/4 tsp dried thyme (1 mL)
1/8 tsp black pepper (0.5 mL)
13/4 cup grated Mozzarella cheese (425 mL)
1 tsp dried parsley (5 mL)
White Parmesan Cheese Sauce:
8 ounces regular cream cheese (250 g)
two /3 cup low-fat milk, OR whipping cream (150 mL)
1/4 cup grated Parmesan cheese (60 mL)
1/4 cup butter (60 ml)
2 tbsp water (30 mL)
1/4 tsp salt (1 mL)
1/4 tsp white pepper (1 mL)
1/two tsp cornstarch, OR arrowroot powder (2 mL)
Preheat oven to 375°F (190°C).   Slice eggplant into approximately 1/4-inch (0.6 cm)  slices. Place in 1 layer on cookie sheets.   Brush eggplant slices with olive oil (I use a clean paint brush that I keep in my kitchen draw) and sprinkle with seasoning salt, to taste.   Roast 12 minutes on the bottom plate and eliminate eggplant slices that are tender and turn those which are not and set them in the oven again for another 3 minutes and wait.   They can burn very quickly, so best to check frequently.
Remove chicken from bones and cut it into little pieces. In large frying pan, fry chicken in some olive oil.   Add salt.   Add Marinara Sauce.
Marinara Sauce:  In blender, combine olive oil, tomatoes, water, sweetener, salt, basil, oregano, thyme and black pepper.   Blend briefly merely to break up the tomato balls a bit, but not to juice them.
White Parmesan Cheese Sauce:  In large, nonstick pot, place cream cheese, low-carb milk, OR whipping cream, Parmesan cheese, butter, water, salt and pepper.   Stir until all the cheeses begin to melt.   Remove some of liquid and stir cornstarch, OR arrowroot powder into it and add back to the pot. Bring to a boil.   As soon as the sauce boils remove from the heat.
In 9 x 13-inch (2 L) baking dish, layer half of the white sauce, then a layer of half the eggplant, half chicken and sauce and 3/4 cup (175 mL) grated Mozzarella cheese.   Place eggplant on top of the cheese, cover with the remaining white sauce, chicken and sauce and top with 1 cup (250 mL) grated Mozzarella cheese and sprinkle with dried parsley.   Place in oven 25 minutes or until bubbly and hot.   Serve with a lovely salad on the side, if desired.
Helpful Hints:  *Make more eggplant slices in the event that it’s possible, as you’re almost certain to bite on some of the roasted eggplant…it is much too tempting!   You want to have enough for the lasagna! The nutritional analysis does not incorporate the olive oil.   You may use more or less than I did.  

Yield:  9 servings

1 serving

451.4 calories
34.8 g protein
30.5 g fat
0 g fiber
9.6 g net carbs

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