Eggplant and Chicken CasseroleIntermediate

This Eggplant and Chicken Casserole is so good that even if you have never prepared anything complicated, it is worth to begin now! If you like eggplants, this is the dish for you. It looks very impressive and the flavor - heaven! Who can say that when following the ketogenic diet one feels deprived?

Preheat the oven to 350F.

The eggplants: Place the eggplants in a large baking sheet covered with parchment paper, brush them with olive oil, and sprinkle the spices. Bake them in 350F for 45 minutes. Let them cool (it is not necessary, but it is easier to touch them). This step can be done in advance so the whole process doesn't take too long.

The meat mixture: In a pan sautee 1/2 onion until golden brown. Add the ground chicken or meat and brown it a little. Add 3 cloves of garlic, spices and 1/4 cup of water. Cook it thoroughly and make sure that no liquids are left - there is nothing in this recipe that will absorb the juices.

The tomato sauce: In a separate pan sautee the remaining 1/2 onion until golden brown. Add the tomatoes, parsley, 2 cloves of garlic, spices and water. Cook thoroughly until it is almost dry.

If you are preparing this recipe in stages and you already have the cooled baked eggplants then preheat the oven to 350F again.

Assembly: Cover a baking pan with one layer of eggplants. The second layer will be the ground chicken/meat. The last layer will be another layer of eggplants. Cover everything with the tomato sauce and bake it for 45 minutes at 350F.

Can be served with a green salad.

Keep the leftovers (if any)  in the refrigerator for 3-4 days. Enjoy!