1 medium eggplant, seeded and trimmed
1 tablespoon olive oil
1 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 packet dry Cajun seasoning mix
1/2 cup grated Parmesan cheese
1/2 cup water
1 tablespoon olive oil
1/4 cup water to cover
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Heat oil in a medium saucepan over medium heat. Cook eggplant and celery until tender, 2 to 5 minutes. Stir in breadcrumbs and salt, two to three minutes more. When noodles are done, pour in water and cook until noodles are cool enough to handle, 2 to 5 minutes more. Chop eggplant and celery.
In a small bowl, mix together Cajun seasoning mix and Parmesan cheese. Spread mixture over eggplant mixture. Bake in preheated oven for 1 minute.
Meanwhile, bring water to a boil in a large pot. Stir in chicken, celery, onion, garlic powder, and broth until all the liquid is absorbed. Reduce heat to low and simmer for about 20 minutes.
Over low heat, stir in tomato and cook for 1 minute. Reduce heat to medium-low and simmer for another 1 minute. Simmer for 5 minutes.
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