Line a baking tray with foil.

Slice the eggplant, transfer to the baking tray and brush with olive oil.

Broil the eggplant for 5 minutes or until golden.Heat the olive oil in a frying pan, add chopped onion, minced garlic and fry until soft.

Add ground chicken and seasonings and fry until meat is cooked.

Add keto tomato sauce, stir and cook for additional 3 minutes.Combine half of shredded cheese, cream cheese, heavy cream, garlic and salt in a saucepan and heat on low until cheese melts and the sauce become thick and homogeneous.

Preheat the oven to 400F.

Can be served with green salad or some leafy greens.