Cheesy Chicken Stuffed Eggplant







A recipe allowed in a / / diet.

Interested in something hearty and warming? Use an eggplant as a tasty container for a meaty chicken and vegetable stew. The eggplant’s tangy savor happily mixes with those from the mushrooms, tomatoes, and prosciutto resulting in a flavorful and filling experience.

Nutritional Chart

Calories: 542 g kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 48 g
  • 24 g
  • 36 g

Ingredients Needed for Cheesy Chicken Stuffed Eggplant

1 medium eggplant
2 teaspoons of olive oil
10 ounces of chicken breast, cubed
1 red onion, chopped
3 garlic cloves, chopped
3 ounces of mushrooms, sliced
3 sun-dried tomatoes, sliced
5 cherry tomatoes, halved
½ cup tomato sauce
3 ounces of prosciutto, sliced
½ cup low moisture mozzarella, grated

How to Make Cheesy Chicken Stuffed Eggplant

  1. Place the eggplant on your work surface and cut it lengthwise in half. Scoop out most of the pulp and discard it.
  2. Place the scooped out halves into a baking dish and season them with salt and pepper. Drizzle them with olive oil.
  3. Roast for 20 minutes at 360⁰F/180⁰C.
  4. Heat 1 – 2 tablespoons of vegetable oil in a skillet over medium heat and add the cubed chicken breast.
  5. Cook and stir until golden brown. Transfer the chicken pieces to a bowl.
  6. Add the chopped onion to the same skillet and lower the heat. Cook and stir until tender.
  7. Add the garlic, mushrooms, dried tomatoes, and cherry tomatoes. Cook and stir for up to one minute.
  8. Add the cooked meat and tomato sauce. Cook and stir until it starts to bubble.
  9. Line the roasted eggplant halves with the prosciutto slices. Fill them with the chicken and veggie mixture. Top with grated mozzarella.
  10. Bake for 35 minutes at 360⁰F/180⁰C.

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