Description
A delightful dish featuring roasted eggplants filled with a savory chicken mixture and topped with a creamy cheese sauce.
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup mozzarella cheese, shredded (for topping)
- 2 tablespoons parmesan cheese (for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Brush the eggplant halves with olive oil and sprinkle with salt and pepper. Arrange them in a baking dish and roast for 20 minutes until slightly tender.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, then incorporate garlic, stirring for about 1 minute until fragrant.
- Mix in the shredded chicken, paprika, oregano, salt, and pepper. Cook for an additional 3 to 4 minutes and remove from heat.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour for about a minute, making a roux.
- Gradually pour in the milk while whisking continuously until smooth and slightly thickened. Stir in mozzarella, parmesan, garlic powder, salt, and pepper, cooking until the sauce becomes creamy and luscious.
- Once the eggplants are roasted, gently press on them to create a deeper cavity if needed. Fill each eggplant half with the savory chicken mixture. Generously pour the creamy cheese sauce over the top.
- Sprinkle additional mozzarella and parmesan cheese to crown your creations beautifully.
- Bake for 20 to 25 minutes until the cheese melts, bubbles, and transforms to a beautiful golden color. For extra allure, broil for 2 to 3 minutes at the end.
- Prior to serving, garnish with fresh parsley.
Notes
Choose firm eggplants and avoid overcooking. Customize filling with your preferred ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: eggplant, stuffed vegetables, cheesy recipes, family dinner, comfort food