Eggplant Parm with Spicy Garlic Basil Chicken
Try this Eggplant Parm with Spicy Garlic Basil Chicken recipe
Try this Eggplant Parm with Spicy Garlic Basil Chicken recipe
- 1 bay leaf
- pinch of crushed red pepper flakes
- 1/2 onion, chopped
- 1 tbsp olive oil
- 1 lb ground chicken
- 1/4 cup fresh basil chopped
- salt and pepper to taste.
- 2 tsp tomato paste
- 1 head garlic
- 1 tsp sea salt
- 1 tbsp parmesan cheese
- 8 ounces grass fed organic mozzarella cheese sliced
- additional basil leaves for final touch.
- 3 small garlic cloves minced
- 1 tsp thyme or dill weed or oregano
- 1 tbsp dry sherry (optional)
- 1 canned diced tomato (14.5 oz)
- 3 tsp olive oil divided
- 3 medium size eggplants
- 1 -2 tbsp of olive oil
- Carbohydrate 5.52025071147911 g
- Cholesterol 65.2440730334316 mg
- Fat 7.40044025824704 g
- Fiber 0.318263878896725 g
- Protein 13.8599711378641 g
- Saturated Fat 1.95509020415152 g
- Serving Size 1 1 serving (131g)
- Sodium 369.136146718851 mg
- Sugar 5.20198683258239 g
- Trans Fat 0.570144429034027 g
- Calories 145 calories
Step-by-step
- Cut the eggplants in half.
- Rub the cut side with olive oil, salt and pepper.
- Place the cut side down in a large baking tray lined with non-stick parchment paper.
- Bake with garlic clove (see below) in 425F for 40-45 mins.
- Slice the head/tip of the garlic clove & drizzle with 1 tsp of olive oil and sea salt.
- Wrap in aluminum foil wrap and bake with eggplants in the oven for 425F for 40-45 mins.
- While the eggplants are in the oven: heat a large skillet with 1 tbsp olive oil.
- Sauté garlic and onion until caramelized.
- Add ground chicken, bay leaf, dry thyme, and a dash of dry sherry (optional).
- Continue to brown the meat until the color changes.
- Add tomato and tomato paste.
- Cover with a lid and let it simmer for 15 mins.
- Stir occasionally until the sauce is thickened.
- Set aside to cool.
- Squeeze the garlic out of the cloves and mash with a fork.
- Mix well with chopped basil, red pepper flakes, 2 tsp olive oil, and parmesan cheese.
- Rub the eggplants (cut side) with garlic basil paste.
- Sprinkle with more parmesan cheese if desired.
- Bake the eggplants for an additional 5 minutes in 425F.
- Then add meat sauce (stuff the meat in the middle of the eggplants).
- Layer on slices of mozzarella cheese.
- Bake for an additional 10-15 minutes in 425F.
- Serve warm with fresh basil.
Most home cooks fail to roast eggplant halves long enough to collapse the fibrous interior completely, leaving behind a spongy texture that ruins the structural integrity of stuffed dishes. When preparing roasted eggplant halves, proper high-heat roasting transforms the flesh into a tender base capable of holding heavy fillings without collapsing. Storing extra portions properly maintains their quality for subsequent meals.
- Bake the eggplant halves and foil-wrapped garlic head at 425 degrees Fahrenheit for 40 to 45 minutes to achieve proper caramelization.
- Store cooked portions in an airtight glass container in the refrigerator for up to three days, as the tomato sauce and melted cheese hold up remarkably well during reheating.
- Reheat leftovers gently in a 350-degree oven for 15 minutes rather than the microwave to prevent the mozzarella from turning rubbery and the eggplant from releasing excess moisture.
- Pair this protein-heavy dish with a crisp, acidic green salad dressed in simple lemon vinaigrette to cut through the rich mozzarella and seasoned ground chicken.
Transforming day-old portions requires careful temperature control to restore the crisp edges of the parmesan crust. Enjoying these flavors the next day often yields a more cohesive sauce as the spices fully penetrate the ground meat.
