Two 5-Block Meals
3 Cups Eggplant, Sliced 1/2 inch Thick
1/4 c. Ricotta Cheese
1/4 c. 2% Milk
1/8 t. Salt
1/8 t. Pepper
5 oz. Chicken Breast, Sliced Thin
1/2 c. Marinara Sauce
1/4 cup Mozzarella cheese (skim)
In a non-stick pan cook eggplant in sheen of olive oil cooking spray for 5 minutes or until lighly browned and soft. Drain on paper towels.
In a small bowl, mix together 1/4 c. Ricotta Cheese, 1 Egg, 1/4 c. 2% Milk, 1/8 t. Salt, 1/8 t. Pepper
In each of two gratin dishes, layer the eggplant with the ricotta filling, and 5 oz. Chicken Breast (Sliced Thin) and 1/2 c. Marinara Sauce
Top with 1/4 cup skim Mozzarella
Cover and bake for 25 to 30 minutes until the chicken is done and the gratin has set.
This recipe refrigerates and freezes well. Reserve one gratin for a future lunch or dinner, if desired.
Britt Elizabeth V.