These are Eggplants that grew in a pot and I didn’t know what to do with them, so I made this Eggplant Lasagna, but you could use store bought Eggplant, one to two medium Eggplants would be plenty. (Eggplants should be dark Purple and skins should have a shine to them for best taste. In my above picture the darker ones had a better taste.)
Lasagna with Chicken & Eggplant
Eggplant:
*Eggplant 1-2 medium size (I used a bunch of small eggplants.) Peeled (Eggplant will turn brown quickly so you could put them in a bowl of lemon juice but it is just the character of the eggplant to turn brown. You can also remove the seeds.)and Grilled until tender, careful not to overcook
*Extra Light Olive Oil, rubbed on Eggplant slices before grilling
*Salt and Pepper to taste or Deverle’s Seasoning
I used a George Forman to grill Eggplant.
Chicken:
*Ground Chicken, cooked
*1-2 teaspoons Dried onions, cooked with chicken
*Salt and Pepper to taste
Sauce
Pergo Spaghetti Sauce or a Spaghetti Sauce of your choice
After cooking Chicken add the Spaghetti Sauce. Then in a small glass baking dish (About 11 x 7 12 inches) layer 2-3 Layers of each Chicken Spaghetti Sauce, Grilled Eggplant and Mozzarella Cheese.
**Cover with Aluminum Foil.
Bake in the oven for 30 minutes on 350*F and then remove from oven and remove foil and bake another 5-10 minutes.
These are the Eggplants that we grew in our garden in a pot. I wanted to wait until I had enough to make this Lasagna. I’ve been growing them in my garage when it started to freeze at night, so this is the recipe we came up with.
Enjoy!
Lindy
