These freezer-friendly patties are easy to prepare and make a perfect meal for those following a healthy diet. Get creative with your toppings and enjoy a delicious, guilt-free meal.
Pierce an eggplant with a fork, approximately 15 times.
Place the eggplant on a microwave-safe plate and microwave on high for 8 minutes or until it is collapsed and tender when pierced with a knife.
Place the eggplant on a cutting board and carefully cut it in half lengthwise.
Let the eggplant cool for 5-10 minutes.
Finely chop mushrooms in a food processor.
Heat a large nonstick skillet over medium-high heat and add mushrooms and garlic.
Cook until the mushrooms are tender and most liquid has evaporated, about 5 minutes.
Stir in soy sauce and cook until the liquid evaporates, about 2 minutes.
Spoon the mushroom mixture into a large bowl.
Preheat the broiler and line a rimmed baking sheet with nonstick foil or cooking spray.
Scoop out the eggplant pulp and discard the skin.
Process the eggplant pulp in a food processor until it is pureed.
Add the eggplant puree to the mushroom mixture in the bowl.
Cool the mixture slightly for about 5 minutes.
Add chicken, salt, and pepper to the mushroom mixture.
Divide the mixture into 8 equal portions and shape each portion into a 3/4-inch-thick patty on the prepared baking sheet.
Broil the patties 5 inches from heat for 10 minutes.
Turn the patties over and broil until an instant-read thermometer inserted into the side of the patties registers 165°F, about 5-7 minutes.
To Freeze:
Cool the patties, wrap each individually in plastic wrap, and place in a freezer zip-close bag.
Freeze for up to 2 months.
To Reheat
Thaw the patty, wrap it loosely in a paper towel, and microwave on high for 1 minute.
Turn the patty, microwave for 1 more minute, or until it is thoroughly heated.
Notes
0 Points®MyWW Points: 0 Blue Plan and 5 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.