Eggplant Alfredo

Eggplant, chicken, and cheese in a rich blend for an easy casserole supper. 

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

directions

  • Heat oil in medium skillet on medium.
  • Thinly slice onion and add to oil.
  • Peel eggplant and cut into 1/2” cubes then add to the sauteeing, partially carmelized onion.
  • Add cubed leftover chicken. (Entirely optional. Use none or more at your preference).
  • Coarsely chop red (or green) pepper and add to pan.
  • Slice mushrooms and add.
  • Stir it all together as you make additions so it doesn’t burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy.
  • Let the sauce heat and bubble while grating the Swiss (or Jarlsburg) cheese.
  • Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika.
  • Do not cover. Bake at 350° for 40 minutes.
  • Serve with s tossed green salad.
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RECIPE MADE WITH LOVE BY

@Dr. Paul
Contributor
@Dr. Paul
Contributor
"Eggplant, chicken, and cheese in a rich blend for an easy casserole supper. "
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  1. Dr. Paul
    Eggplant, chicken, and cheese in a rich blend for an easy casserole supper. 
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