Keto Eggplant Chicken Parms
These perfect portions of eggplant chicken parmesans are keto friendly and have all the important components of the dish. Each portion is made up of a seasoned eggplant disc, topped with juicy chicken, baked marinara, and plenty of melted cheese. Pair this with a
How to Make It
Step 1
Butterfly 2 chicken breasts and pound them flat. Flatten them to fairly thin – ¼ inch. Then, sprinkle the first amounts of salt and pepper and the garlic over the chicken.
Step 2
Heat the first amount of olive oil in a medium sized pan over high heat. Place the chicken seasoned side down in the oil. Cook the chicken for about 8 minutes per side, until both sides are lightly golden brown. When done, set the chicken aside to cool for later.
Step 3
Preheat an oven to 375 degrees and line a sheet tray with parchment paper. Slice 6 slices from an eggplant, each one weighing 1 oz. Since eggplants vary in size, your slices may have slightly different diameters. Try to choose an eggplant that has 6 oz of uniform size on it.
Step 4
Arrange the eggplant on your lined sheet tray. Drizzle ½ tsp of olive oil onto each slice. Each slice should also get a pinch of salt, pepper, and ¼ tsp each of oregano.
Step 5
Slice your chicken into 6 pieces. You can slice and arrange the chicken as needed to have 6 equal portions. Place a portion of chicken on top of each eggplant slice. Then, spread 1 TB of marinara sauce over each portion.
Step 6
Sprinkle 1 TB of mozzarella over each portion, followed by 1 tsp of parmesan.
Step 7
Bake the tray for 15-17 minutes, until the cheese is bubbly and golden brown. Enjoy!
Ingredients
- Boneless Skinless Chicken Breast – 10 ounce
- Salt – ½ teaspoon
- Black Pepper – ½ teaspoon
- Garlic Powder – ¼ teaspoon
- Olive Oil – 2 teaspoon
- Eggplant, Raw – 6 ounce
- Olive Oil – 2 teaspoon
- Salt – ½ teaspoon
- Black Pepper – ½ teaspoon
- Oregano, Dried – 1-½ teaspoon
- Marinara Or Spaghetti Sauce Commercially Prepared – 6 tablespoon
- Mozzarella Cheese, Whole Milk – 6 tablespoon, shredded
- Parmesan Cheese, Fresh (hard) – 6 teaspoon, shredded