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Ingredients45 m servings 543 cals
Original recipe yields 4 servings
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place eggplant, cut-side up, on the prepared baking sheet. Sprinkle garlic over each and coat with olive oil; season with salt and pepper.
- Bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. Add chicken, tomatoes, and Cheddar-Monterey Jack cheese to each eggplant. Continue cooking in the oven until cheese is melted, about 10 minutes. Top each with scallions and basil.
- Cook's Note:
- Cheddar cheese can replace the Cheddar-Monterey Jack cheese, if desired.
Per Serving: 543 calories; 30.1 g fat; 20.3 g carbohydrates; 49.1 g protein; 134 mg cholesterol; 323 mg sodium. Full nutrition
ReviewsRead all reviews 3
I like things on the spicy side so I grilled chicken breast with ground fennel seed and coriander. I didn't have scallions so added some white onion with the tomatoes and chicken. Since I didn't...