Click to see a close-up

Breading mixture:
1 cup almond flour, about 4 ounces
1 cup grated parmesan cheese, 4 ounces
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt, to taste
2-3 eggs

Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.

6 1/4-inch slices eggplant *
3 large boneless chicken breasts
1/4 cup oil, or as needed
Salt and pepper, to taste
6 tablespoons spaghetti sauce
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons parmesan cheese

Cut each chicken breast in half to make 2 servings from each; cover with plastic wrap and flatten. Heat the oil in a large skillet over medium heat. Dip each chicken breast in egg to coat, then lightly coat them with parmesan-almond mixture. Fry the chicken in hot oil until browned and the meat is almost done, but still slightly pink in the center. The chicken is usually done by the time the breading is golden brown. Place the chicken breasts on a foil-lined and greased rimmed baking sheet; season lightly with salt and pepper. Repeat the breading and frying process with the eggplant slices.

Top each piece of chicken with a slice of the fried eggplant then top each with 1 tablespoon of spaghetti sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon parmesan cheese. Bake at 350 about 10-15 minutes until chicken is heated through and the cheese is melted and bubbly.

Makes 6 servings
Do not freeze

* You'll need to buy a 1 1/4 pound eggplant. This will yield about twelve 1/4-inch slices and you'll use 1 slice per serving. You can fry up the remaining eggplant and serve it along with the chicken, but it hasn't been included in the counts. You may need to make some extra breading mixture to coat the rest of the eggplant.

Per Serving: 438 Calories; 30g Fat; 33g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

I got this idea from a dish that my friend, Nancy, had in a restaurant. It's a combination of eggplant parmesan and chicken parmesan. I love eggplant parmesan, but eggplant is pretty carby. I thought that this would be a good way to get a little eggplant parmesan and save some carbs by having chicken as well rather than a lot of eggplant by itself. It turned out quite well but it was a lot of work and made a huge mess in the kitchen. It's good enough to make again, but it will have to be a very special occasion. Click the photo to see a close-up.

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