Stuffed Eggplant with Chicken and Mozzarella is so healthy and simple to make. With just a few ingredients, this healthy dish will be ready in 30 minutes. You will never miss all of the carbs and sugar in this stuffed eggplant!
This is one of those dishes that has a beautiful presentation and looks fancy, but really is ridiculously simple to prepare. It's loaded with wholesome, easy to find ingredients and is very filling.
This can be served as an easy appetizer using baby eggplants or as a main dish using regular sized eggplant.
Why You Should Make This Stuffed Eggplant
This recipe is low carb, hearty, delicious and so easy to prepare.
Often times, people ask me how I stay on track with my health goals each day. I like to decide on what meals I am making the week before so I can plan, buy my groceries and prep ahead of time.
This is one of those easy recipes that don't need a lot of prep time. While none of my recipes are exceptionally difficult to prepare, this is simple enough to make on a busy weeknight.
And it's an added bonus that it's low in carbs, high in protein and packed with antioxidants.
- Eggplant - Choose eggplant that is slightly firm, but hard enough. Make sure there are no soft spots.
- Chicken breast - I use skinless, organic chicken breasts. They are very easy to find in the grocery stores, just make sure to read your labels. I do understand everything is very expensive now so I like to buy a bunch when they go on sale.
- Onion - I make sure my onions are firm with no soft spots.
- Red Pepper - I also like to make sure my red peppers are firm and shiny with no soft spots.
- Tomato Paste - This tomato paste is my favorite. It's fresh, using only 100% organic tomatoes.
- Extra Virgin Olive Oil - I love my EVOO. Some of those benefits are that its anti-inflammatory, it may help prevent heart disease and diabetes and may even help to lower cholesterol levels.
- Mozzarella cheese - I always use full fat Mozzarella cheese. I like to buy a block of whole milk fresh Mozzarella cheese and grate it myself to ensure there are no unnecessary additives or fillers in there.
- Oregano - One of my favorite seasonings for Italian and Mediterranean recipes. This oregano is organic and kosher.
- Rosemary - One of my favorite seasonings, I keep rosemary in my house at all times and add it to so many recipes.
- Garlic powder - Because GARLIC!! Garlic adds so much flavor to savory meals, I love it so much. Garlic powder is convenient when you don't have fresh garlic on hand.
How To Make This Stuffed Eggplant
Preheat the oven to 350 degrees F. Wash the eggplant and slice into half, long ways.
Line baking trays with parchment paper. Sprinkle with salt and set aside for 5-10 minutes.
Drizzle with olive oil and add the eggplants to the tray and bake for 20- 30 minutes or until the soft.
Slice chicken into bite size pieces. Add oil to a sauce pan and cook until no longer pink.
Add the onions and peppers. Saute for a few minutes or until the onion is soft. Add the tomato puree and spices, plus the fresh oregano. Stir well.
Add water (or chicken broth). Let it simmer on low heat until the water (or broth) boils and you get a homogeneous mixture. Stir well.
Stuff the chicken mixture in the eggplant. Sprinkle with mozzarella and fresh parsley.
You can easily make this recipe vegetarian by leaving out the chicken. Also, you can easily substitute ground beef, turkey or sausage for the chicken as well.
Dairy free? No problem! Easily omit the cheese and this will be just as tasty.
If you are looking to save even more time, you can buy pre-cooked chicken at the grocery store to save a step.
Feta cheese will also be delicious in this recipe if you don't like Mozzarella. This recipe is customizable, so go ahead and get creative.
Eggplant Parmesan from Lauren Kelly Nutrition
Easy Stuffed Zucchini Boats from Spend with Pennies
Quinoa Spinach Stuffed Mushrooms from Lauren Kelly Nutrition
Stuffed Peppers from Once Upon A Chef
- 4 eggplants medium size
- 1 pound chicken breast
- 1 yellow onion medium
- 1 red pepper small
- 1 tablespoon tomato paste
- ¼ cup extra virgin olive oil
- ½ cup water or chicken broth
- ½ cup mozzarella cheese shredded
- ½ tablespoon dried oregano
- ½ tablespoon rosemary
- ½ tablespoon garlic powder
- salt and pepper to taste
- chopped parsley for garnish, optional
- Preheat the oven to 350 F.
- Wash the eggplant and slice into half, long ways.
- Line baking trays with parchment paper. Sprinkle with salt and set aside for 5-10 minutes.
- Drizzle with olive oil and add the eggplants to the tray and bake for 20- 30 minutes or until the soft.
- While eggplants are cooking, slice chicken into bite size pieces.
- Put olive oil in the pan and cook until no longer pink and cooked through.
- Add the onions and peppers. Saute for a few minutes or until the onion is soft.
- Add the tomato puree and spices, plus the fresh oregano. Stir well. Pour in ½ cup water or chicken broth.
- Let it simmer on low heat until the water (or broth) boils and you get a homogeneous mixture. Stir well.
- Stuff the chicken mixture in the eggplant. Sprinkle with mozzarella and fresh parsley.