Instructions: Heat oven to 350 degrees. Spray a 9- by 13-inch baking pan with nonstick cooking spray; set aside. Cook eggplant, partially covered, in lightly salted boiling water 15 minutes, until tender. Drain and pat dry.

In the bowl of a food processor fitted with a metal blade (or with a 4 sided box grater), process bread until fine crumbs form. Add Parmesan cheese, pulse to combine.

In a large bowl, lightly mash eggplant. Mix in half the breadcrumb mixture, Cheddar cheese, green onions, cilantro, eggs, butter, sour cream, salt and pepper. Fold in diced chicken.

Transfer mixture to prepared pan. Smooth top with a spatula. Sprinkle with remaining breadcrumb mixture and paprika. Bake 35 minutes. Let stand 5 minutes before serving.

This recipe yields 8 servings.

Description: "This dish originally called for crushed crackers, but I substitute extra Parmesan cheese, low carb breadcrumbs and sour cream."

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