Roasted Eggplant with Bell Peppers, Chicken and Mozzarella
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
- 1 medium eggplant, sliced lengthwise into 1/4-inch thick pieces
- Celtic sea salt
- 3 tablespoons melted ghee or clarified butter, divided
- *(Here’s a recipe for homemade ghee)
- 2 red, yellow or orange bell peppers
- 4 boneless, skinless chicken breasts
- 8 ounces mozzarella cheese, shredded (substitute with Fontina for Gaps)
Instructions
- Preheat oven to 425 degrees F and adjust rack to middle position. Lay eggplant pieces on a baking sheet and season both sides with sea salt. Let sit for 20 minutes.
- Pat eggplant pieces with a cloth to dry. Using 1 1/2 tablespoons ghee, brush eggplant pieces and bell peppers (the peppers will be whole) with the ghee. Place bell peppers and eggplant slices on a baking sheet and roast for 20 minutes, until edges are turning golden brown. As soon as you remove the eggplant and peppers from the oven, place peppers in a large bowl and cover tightly with plastic wrap. Let peppers cool for 10 minutes, then peel skins off, remove seeds, and slice.
- Heat remaining 1 1/2 tablespoons ghee in a large skillet over medium high. Place chicken breasts in pan and cook for 3 minutes, until bottom is golden brown. Turn chicken and cook another 3-4 minutes until golden brown on second side, and chicken is cooked through.
- Divide roasted pepper slices on the 4 pieces of eggplant. Place a piece of chicken on the pepper slices and top with cheese. Bake for 15 minutes until bubbly. Serve immediately.
Nutrition
- Serving Size: Serves 4
Find it online: https://deliciouslyorganic.net/roasted-eggplant-recipe/