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Nutrition info

AmountPer serving
  • Calories194
  • Protein12 g
  • Fat11 g
  • Saturated fat2.6 g
  • Carbohydrates13 g
  • Fibre6 g
  • Sugars6 g
  • Cholesterol50 mg
  • Sodium320 mg
% Daily ValuePer serving
  • Potassium20
  • Calcium3
  • Iron7
  • Vitamin A16
  • Vitamin C136
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Eggplant Parmesan Lasagna

  • Italian
  • Dinner
  • Ground chicken
  • Pasta
  • Gluten Free
Prepping15min
Cooking60min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 12 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Place eggplant slices on 2 paper towel lined baking sheets. Cover with paper towel and place one on top of the other. Place a third baking sheet on top and press down placing an empty pot on top to weigh down. Let sit for 10 minutes. 

2

Preheat oven to 350F. Line 2 baking sheets with parchment paper. Stir 2 tablespoons of the oil with pepper, paprika and ¼ teaspoon of the salt. Lay eggplant slices in single layer in prepared pans and lightly brush with oil mixture. Bake until golden, about 30 minutes, alternating pans halfway through.

3

Meanwhile, heat remaining 1 tablespoon of oil in a large saucepan over medium heat. Cook peppers until they begin to soften, about 5 minutes. Add chicken stirring to break up, cook for 5 minutes. Stir in fennel seeds, garlic and remaining ½ teaspoon salt. Cook until no pink remains in chicken, about 3 minutes. Stir in strained tomatoes, water and basil leaves. Bring to a boil, reduce heat and simmer for 20 minutes.

4

Preheat oven to 375F. Spread a thin layer of sauce in the bottom of a 9”x13” baking dish. Place eggplant strips in a single layer over sauce, top with 2 cups of the sauce and half cup of the cheese. Top with another layer of eggplant, 1 cup of sauce and another ½ cup of cheese. Layer remaining eggplant, sauce and cheese and bake until golden and bubbly, about 30 minutes. Let cool for 20 minutes before serving.