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Garlic parmesan chicken stuffed eggplant: A must-try delight!

garlic parmesan chicken stuffed eggplant
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A delicious and hearty dish featuring eggplants stuffed with a creamy garlic parmesan chicken mixture, perfect for a comforting dinner.

Ingredients

Scale
  • 2 large eggplants, halved lengthwise
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked shredded chicken
  • 3 cloves garlic, minced
  • 4 oz (115 g) cream cheese, softened
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup diced roasted red peppers
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C). Score the eggplant flesh, brush with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
  2. Scoop out some of the softened eggplant flesh, chop it, and set it aside.
  3. In a skillet, sauté the garlic for 30 seconds. Stir in the shredded chicken, chopped eggplant, cream cheese, sour cream, heavy cream, Italian seasoning, smoked paprika, and half of the Parmesan cheese. Cook until creamy.
  4. Fold in the roasted red peppers and half of the mozzarella cheese.
  5. Fill each roasted eggplant shell with the creamy chicken mixture.
  6. Top with the remaining mozzarella and Parmesan cheese.
  7. Bake for 18–20 minutes until the cheese is melted and bubbling, then broil for 2–3 minutes until golden brown.
  8. Garnish with fresh parsley and serve hot with garlic bread or a fresh garden salad.

Notes

  • For a spicier version, add red pepper flakes to the chicken mixture.
  • Can substitute chicken with turkey or a plant-based protein for a different flavor.
  • Serve with a side of vegetables for a complete meal.

Nutrition

Find it online: https://www.homeydishes.com/garlic-parmesan-chicken-stuffed-eggplant-recipe/