Lasagna with Chicken & Eggplant

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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.

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Enjoy!

Lindy

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