A delicious eggplant stuffed low carb chicken parmesan pizza casserole recipe. It combines the flavor of three popular Italian dishes into one!
We've been getting our garden ready for summer. And, I've been thinking about all the delicious recipes I'll be making with the fresh produce. One of my favorites from the garden are eggplants.
Some people stay away from eggplants and tomatoes because they are nightshades. It's said these common vegetables may be related to arthritis.
I haven't had any pains or inflammation, but I have always wondered if I should try to avoid them anyway. It would be very difficult to give up tomatoes.
So, if you are avoiding nightshades, you'll want to skip this yummy low carb chicken parmesan pizza casserole recipe. It's loaded with eggplant and tomatoes!
The casserole combines three of my favorite Italian dishes. These popular dishes are pizza, eggplant parmesan, and chicken parmesan.
I've already made low carb versions of two of the dishes. Rather than made a separate low carb chicken parmesan, I decided to make a combination casserole.
I may eventually make just the chicken parm recipe. But it would just be a recipe like this without the eggplant and pepperoni.
The chicken fillets used in the recipe are large. It's a bit much to eat a full one so I recommend cutting each in half for each serving.
This eggplant stuffed low carb chicken parmesan pizza casserole will easily serve eight people. It fills up a regular 9x13-inch baking pan.
It's a little extra work to put this casserole together, but I find it's worth the time. So, put it on the list of recipes to try when you aren't rushed for time.
I used three long slim eggplants that are an Asian variety. If you can't find those, one of the larger ones would likely be enough.
And, if you aren't a fan of eggplant, you can just leave that part out. Same thing with the pepperoni. If you leave them both out, you'll be left with just a regular low carb chicken parmesan casserole.
I'm often an indecisive person so this mixed casserole suits me well. It's the kind of thing you make when you just can't decide on one recipe so you combine them.
And, if you just leave out the eggplant, this is pretty much a pizza chicken casserole. You can even leave the coconut coating off if you'd like.
Have you ever combined recipes into one when you couldn't choose which to make?
Eggplant Stuffed Low Carb Chicken Parmesan Pizza Casserole Recipe
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Recipe
Low Carb Chicken Parmesan Pizza Casserole
Ingredients
- 3 long and slim eggplant Asian variety was used
- 4 chicken breast fillet 750 grams
- 15 pieces pepperoni
- 1 cup mozzarella freshly grated
- 1 cup parmesan cheese shredded
- ¼ teaspoon ground sage
- ¼ teaspoon dried tarragon
- ¼ teaspoon dried marjoram
- salt and ground black pepper to taste
- 1 large egg beaten
- 1 tablespoon olive oil
- oil for frying
- fresh parsley for garnishing
Desiccated Coconut Mixture :
- ¼ cup desiccated coconut
- ⅛ teaspoon ground sage
- ⅛ teaspoon dried tarragon
- ⅛ teaspoon dried marjoram
- ⅛ teaspoon Spanish paprika
- salt & ground black pepper to taste
Tomato Mixture :
- 14 ounces canned diced tomatoes
- ¼ cup parmesan cheese shredded
- ⅛ teaspoon ground oregano
- ⅛ teaspoon dried thyme
- ⅛ teaspoon ground sage
- ⅛ teaspoon dried tarragon
- ⅛ teaspoon dried marjoram
- 1 teaspoon low carb sugar substitute optional
Instructions
- Slice eggplant, 1 inch wide and 2 to 3 inches long. Season with salt and let it sit for 20 to 30 minutes. Pat dry water, if any.
- Wash chicken with cold running water. Pat dry with paper towel. Make a cut/slice in between each fillet without separating – this is where you’ll stuff your eggplant later. Season with ¼ Tsp. sage, ¼Tsp. tarragon, ¼ Tsp. marjoram, salt and black pepper on both sides. Set aside.
- Tomato Mixture. In a bowl, combine diced tomatoes, parmesan cheese, oregano, thyme, sage, tarragon, marjoram and sweetener (if using). Set aside.
- In a skillet with oil, fry eggplant until tender and slightly brown on both sides. Set aside.
- Season desiccated coconut with sage, tarragon, marjoram, spanish paprika, salt and ground black pepper.
- Coat chicken with egg and coconut. Dip chicken breast fillet in beaten egg and coat all sides with seasoned desiccated coconut.
- In the same skillet, add more oil for frying. Slightly brown chicken pieces for 2 minutes on each side. Make sure the oil is hot but not smoking. Transfer chicken to a plate with paper towel.
- Grease baking pan with olive oil. Spread a thin layer (about 5 tablespoons) of tomato mixture. Lay chicken breast fillet side by side. Stuff fried eggplant in each chicken breast fillet, about two slices per fillet. Spread the remaining eggplant around the baking pan. Spread tomato mixture generously on all chicken breast fillet. Sprinkle with parmesan and mozzarella. Top with pepperoni.
- Bake in a preheated oven at 375F for 25 to 30 minutes until chicken has been cooked thoroughly while parmesan and mozzarella are completely melted and slightly golden brown.
- Sprinkle with fresh parsley, if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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Susan
My family really dislikes eggplant plus it is in the nightshade family. Is there something I can substitute? The recipe sounds amazing and I would like to give it a try. Just without the eggplant.
Lisa MarcAurele
You can leave the eggplant out if you want or sub it with zucchini or another summer squash.
Kimberly
Thank you for the awesome recipes. I really like your recipes.And I share them with my friends, they like them too .☺️
Leona
What a great combination of flavors!