Eggplant and Chicken Lasagna
 
 
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4
Ingredients
  • 1 lb of eggplants, cut into ¼ inch rounds*
  • 4 tablespoons of olive oil
  • 1 lb of boneless, skinless chicken breasts
  • 2 cups of tomato based pasta sauce
  • ½ lb of fresh mozzarella cheese, grated
  • ⅓ cup of Parmesan cheese
  • ¼ cup of lightly packed basil leaves
  • salt and pepper
  • olive oil
Instructions
  1. Oil two cookie sheets and put a single layer of eggplants on each sheet
  2. Season eggplants with a bit of salt and pepper and drizzle with olive oil
  3. Broil the eggplants for a couple of minutes on each side or until browned
  4. Turn off the broiler and heat oven to 425F
  5. In a large non-stick frying pan, heat 1 tablespoon of oil over moderately high heat
  6. Season the chicken with ¼ teaspoon of salt and ⅛ teaspoon of pepper and add to the pan
  7. Partially cook the chicken for about 2 minutes on each side and remove from pan
  8. When the chicken is cool enough to handle, cut the chicken crosswise and then cut it into slices
  9. In a lasagna dish or baking dish, add a layer of broiled eggplant, top with slices of chicken, tomato sauce, mozzarella, parmesan cheese and basil (if using basil) and repeat with the remaining ingredients
  10. Finish off lasagna with remaining cheeses and bake for 20 minutes or until the cheeses are melted and bubbly
  11. Let sit for 5 minutes before cutting
Notes
*To lessen the bitterness from the eggplants and to release excess water, salt the eggplant rounds and let them sit for about 30 minutes to "sweat." Then, rinse off the salt from the eggplant and proceed with the recipe.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/eggplant-chicken-lasagna/