Eggplant Alfredo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 4 Cups
UNITS: US

INGREDIENTS

Nutrition
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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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