Ingredients:
For the Noodles:
1 large eggplant, sliced lengthwise into thin strips
Salt
Olive oil for brushing
For the Chicken Alfredo Filling:
2 cups cooked and shredded chicken
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cloves garlic, minced
1 cup Alfredo sauce (use a keto-friendly version or make your own)
Salt and pepper to taste
1/4 cup fresh parsley, chopped
For Assembly:
1 cup shredded mozzarella cheese for topping
Instructions:
