NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (≈300g)

3 ounces Chicken Breast (≈85g)

1/2 cup Fresh Marinara Sauce (≈125g)

1/2 cup Part-Skim Mozzarella Cheese (≈56g)

1/4 cup Almond Flour (≈28g)

1 teaspoon Olive Oil (≈5g)

1 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle both sides with salt and let rest for 10 minutes to draw out moisture; pat dry with a paper towel.

• 3

  In a shallow dish, add almond flour along with dried basil, salt, and pepper. Lightly coat each eggplant slice with the almond flour mixture.

• 4

  Place the coated eggplant slices on the prepared baking sheet and lightly drizzle or brush with olive oil.

• 5

  Bake the eggplant slices in the oven for 20-25 minutes until they are golden and tender.

• 6

  While the eggplant bakes, season the chicken breast with salt and pepper and grill or pan-sear it over medium heat until fully cooked (about 4-5 minutes per side). Once cooked, slice the chicken into thin strips.

• 7

  Reduce the oven temperature to 375°F. In an oven-safe dish, layer a few baked eggplant slices, then spoon a layer of fresh marinara sauce over them. Add a layer of sliced chicken breast and sprinkle a portion of shredded mozzarella onto the layer.

• 8

  Repeat the layering until all ingredients are used, finishing with a top layer of marinara and mozzarella.

• 9

  Return the dish to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.

• 10

  Remove from the oven and allow to cool slightly before serving.