cheesy garlic parmesan chicken stuffed eggplant
Ingredients:
– 2 large eggplants, halved lengthwise
– 2 tbsp olive oil
– Salt and black pepper, to taste
– 2 boneless, skinless chicken breasts, diced
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp Italian seasoning
– 3 cloves garlic, minced
– 1 tbsp butter
– 1 cup heavy cream
– ½ cup chicken broth
– ½ cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 cup diced tomatoes
– 2 tbsp chopped fresh parsley
Instructions:
1. Preheat the oven to 375°F (190°C). Scoop out a little of the eggplant flesh to create boats, brush with olive oil, and season with salt and pepper.
2. Roast the eggplant halves for 20 minutes until slightly tender.
3. Season the diced chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Heat the butter in a skillet over medium-high heat and cook the chicken until golden and fully cooked. Add the minced garlic and sauté for 30 seconds.
5. Stir in the chicken broth and heavy cream. Simmer for 2–3 minutes, then add the Parmesan cheese and stir until smooth and creamy.
6. Fill each roasted eggplant with the creamy chicken mixture.
7. Sprinkle generously with mozzarella cheese and top with the diced tomatoes.
8. Bake for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
9. Garnish with fresh parsley and serve hot with garlic bread or a crisp green salad.
