Name: Eggplant Alfredo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 Cups, 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1/2 large yellow onion; 1 medium eggplant; 1/2 cup cooked chicken; 1/4 red pepper; 4 ounces mushrooms; 15 ounces alfredo sauce; 3 ounces swiss cheese; 1/2 teaspoon paprika

Recipe by Dr. Paul

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

Ready In:: 1hr
Serves:
Yields:
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ingredients

2 tablespoons olive oil
¹⁄₂ large yellow onion
1 medium eggplant
¹⁄₂ cup cooked chicken
¹⁄₄ red pepper
4 ounces mushrooms
15 ounces alfredo sauce
3 ounces swiss cheese
¹⁄₂ teaspoon paprika

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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