by Kathy Hamman Miller
Eggplants are rich with fiber and antioxidants. The skin on the egg plant is completely edible, but the larger can be a little tough. If your eggplant is young you can leave the nutrient rich skin on. If using the larger eggplant, peel the skin for a tastier result. Did I mention you can use any squash in this recipe even though eggplant is not in the squash family? It’s delicious!
Eggplant cut into 1 inch cubes, I used 3 large
24 ounces of Marinara Sauce
2 to 3 pounds of Rotisserie chicken
Drippings from the Rotisserie chicken
1/2 cup butter or cooking oil
10 slices of provolone Cheese
2 cups grated cheese of choice
9×13 casserole dish
Dice the eggplant and place on paper parchment lined baking sheet. Melt the butter and add to the chicken drippings. Brush over eggplant and grease the 13 x 9 inch glass baking casserole dish. Roast eggplant for 10 minutes in a 400-degree oven. Stir and roast for another 10 minutes.
Slice the chicken, grate your cheese and get your casserole dish ready. Turn oven down to 350 degrees. Cover the base of the casserole dish with a thin layer of the marinara sauce. Place the layer of eggplant cubes down covering the base. Next add the layer of roasted chicken. Cover with the sliced cheese and then the rest of the marinara sauce should be spread evenly over the entire top of the cheese.
Add 2 cups of shredded cheese and Bake in a 350 oven for 45 minutes uncovered. Let set and cool down for 5 minutes before serving. Enjoy!
