Baked Eggplant with Chicken and Mushroom Sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Potato masher
- Saute pan
- Baking sheet
- Parchment paper
- Plate
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Paper towel
- Spoon
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
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