Eggplant and Chicken Lasagna

Eggplant and Chicken Lasagna

Get a delicious recipe for eggplant lasagna that can be made with chicken or turkey, depending on your preference.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

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