Eggplant and Chicken Lasagna

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/12/20
eggplant and chicken lasagna

 iko636 / Getty Images

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
476 Calories
27g Fat
27g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 476
% Daily Value*
Total Fat 27g 34%
Saturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 334mg 15%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 21%
Protein 34g
Calcium 269mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sliced sauteed eggplant takes the place of the noodles in this chicken lasagna recipe.

The eggplant is layered with tomatoes, cooked diced chicken, and mozzarella cheese. With no noodles or heavy ricotta cheese filling, it is lighter and lower in carbs than the typical lasagna.

Feel free to make the lasagna with ground chicken or turkey, or replace the chicken with ground beef. Zucchini is another possibility for the noodles. Use a combination of eggplant and zucchini (sliced lengthwise) in the casserole.

Ingredients

  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1 medium eggplant, peeled and sliced lengthwise
  • 1/4 cup fine, dry breadcrumbs
  • 2 to 4 tablespoons vegetable oil, divided
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 2 cans (8 ounces each) tomato sauce
  • 1 (16-ounce) can tomatoes, undrained and chopped
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon sugar
  • 1 teaspoon dried whole oregano
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped cooked chicken or turkey
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).

  2. In a bowl, whisk the egg and milk together. Dip the eggplant slices in the milk mixture and then dredge in breadcrumbs to coat thoroughly.

  3. Heat 2 tablespoons oil in a skillet over medium heat. Cook the eggplant slices in batches until browned on both sides, adding more oil if needed. Remove eggplant; drain on paper towels.

  4. Saute onion and garlic in remaining oil; add tomato sauce, tomatoes, parsley, sugar, oregano, and salt. Cook over medium heat, uncovered, for 10 minutes. Stir in chicken; remove from heat.

  5. Arrange half of ​the eggplant slices in a 9-by-13-by-2-inch baking dish; spoon half of the sauce mixture over eggplant. Repeat layers. Bake, uncovered, in the preheated oven for 25 minutes. Sprinkle with the mozzarella and Parmesan cheese and bake for 5 to 10 minutes longer to melt the cheese.

Tip

  • The skin of large eggplants can be bitter, so they should be peeled. Leave the peels on younger, smaller eggplants.
  • Slice the eggplant in rounds if you prefer.

Recipe Variations

  • Replace all of the tomato sauce ingredients in step 4 with a 32-ounce jar of marinara or spaghetti sauce.