Baked Eggplant with Chicken and Mushroom Sauce - Kosher.com

Ingredients

• 1 eggplant, peeled and sliced
• Gefen Potato Starch, for dredging
• 3 eggs, beaten with salt and pepper
• 1 to 2 (6-ounce) bags Gefen Ground Almonds
• oil, for sautéing
• 1 large onion, diced
• 1 pound ground chicken breast
• 1 potato, cooked and mashed
• 1 egg
• salt, to taste
• pepper, to taste
• 2 large onions, diced
• 1 (15-ounce) can sliced mushrooms, drained well
• 1 teaspoon paprika (optional)
• 1/4 cup Manischewitz Chicken Broth