Chicken Eggplant Lasagna
Chicken Eggplant Lasagna
Ingredients
For the Eggplant Slices
- 2 eggplant, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil, as needed for frying
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon salt, as needed
For the Chicken Sauce
- 1/4 cup olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds chicken breast, chopped into 1/2-inch pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground rosemary
- 1 tablespoon paprika
- 1 teaspoon basil
- 1 1/2 cups tomato sauce
- 1 cup water
For the Bechamel Sauce
- 70 grams butter
- 70 grams all-purpose flour
- 500 ml milk, warm
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon basil
For Assembly
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Prepare the eggplant slices: Place the eggplant slices in a single layer on a baking sheet or large pan. Drizzle generously with olive oil, then season with black pepper and salt. Cook the eggplant slices in the pan over medium heat, or bake in the oven, until browned and softened on both sides, flipping as needed. This should take about 3-4 minutes per side if pan-frying, or 15-20 minutes in the oven. Set aside.
⏱️ 15 min
- 3
Prepare the chicken sauce: In a large pan or Dutch oven, heat 1/4 cup olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min
- 4
Add the chopped chicken to the pan with the onions and garlic. Season with 1 tablespoon salt, 1 teaspoon black pepper, 1 tablespoon ground rosemary, 1 tablespoon paprika, and 1 teaspoon basil. Stir and cook the chicken until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 5
Pour in 1 1/2 cups tomato sauce and 1 cup water. Stir the sauce well and bring to a simmer. Reduce heat to low and let it gently simmer while you prepare the bechamel sauce.
⏱️ 5 min
- 6
Prepare the bechamel sauce: In a separate saucepan, melt 70 grams of butter over medium heat. Add 70 grams of all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in 500 ml of warm milk, a little at a time, to prevent lumps. Continue whisking until the sauce thickens to your desired consistency. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon basil. Remove from heat.
⏱️ 10 min
- 7
Assemble the lasagna: Take a rectangular baking dish (approximately 9x13 inches). Spread an initial thin layer of bechamel sauce evenly at the bottom of the dish.
⏱️ 3 min - 8
Place a layer of the cooked eggplant slices over the bechamel sauce, overlapping slightly if necessary. Spoon a layer of the chicken tomato sauce over the eggplant.
⏱️ 3 min
- 9
Sprinkle a generous amount of shredded mozzarella cheese over the chicken sauce. Spoon another layer of bechamel sauce over the mozzarella cheese.
⏱️ 2 min
- 10
Add another layer of cooked eggplant slices, followed by another layer of the chicken tomato sauce. Spoon a final layer of bechamel sauce on top.
⏱️ 3 min
- 11
Finish with a generous sprinkling of mozzarella cheese over the entire dish.
⏱️ 1 min
- 12
Bake the assembled Chicken Eggplant Lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
⏱️ 30 min•🌡️ 375
- 13
Once baked, remove from the oven and let it rest briefly for 5-10 minutes before serving. This allows the layers to set.
⏱️ 5 min
- 14
Serve warm and enjoy your Chicken Eggplant Lasagna!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Eggplant Lasagna
For the Eggplant Slices
- 2 eggplant, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil, as needed for frying
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon salt, as needed
For the Chicken Sauce
- 1/4 cup olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds chicken breast, chopped into 1/2-inch pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground rosemary
- 1 tablespoon paprika
- 1 teaspoon basil
- 1 1/2 cups tomato sauce
- 1 cup water
For the Bechamel Sauce
- 70 grams butter
- 70 grams all-purpose flour
- 500 ml milk, warm
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon basil
For Assembly
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Prepare the eggplant slices: Place the eggplant slices in a single layer on a baking sheet or large pan. Drizzle generously with olive oil, then season with black pepper and salt. Cook the eggplant slices in the pan over medium heat, or bake in the oven, until browned and softened on both sides, flipping as needed. This should take about 3-4 minutes per side if pan-frying, or 15-20 minutes in the oven. Set aside.
⏱️ 15 min - 3
Prepare the chicken sauce: In a large pan or Dutch oven, heat 1/4 cup olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min - 4
Add the chopped chicken to the pan with the onions and garlic. Season with 1 tablespoon salt, 1 teaspoon black pepper, 1 tablespoon ground rosemary, 1 tablespoon paprika, and 1 teaspoon basil. Stir and cook the chicken until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 5
Pour in 1 1/2 cups tomato sauce and 1 cup water. Stir the sauce well and bring to a simmer. Reduce heat to low and let it gently simmer while you prepare the bechamel sauce.
⏱️ 5 min - 6
Prepare the bechamel sauce: In a separate saucepan, melt 70 grams of butter over medium heat. Add 70 grams of all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in 500 ml of warm milk, a little at a time, to prevent lumps. Continue whisking until the sauce thickens to your desired consistency. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon basil. Remove from heat.
⏱️ 10 min - 7
Assemble the lasagna: Take a rectangular baking dish (approximately 9x13 inches). Spread an initial thin layer of bechamel sauce evenly at the bottom of the dish.
⏱️ 3 min - 8
Place a layer of the cooked eggplant slices over the bechamel sauce, overlapping slightly if necessary. Spoon a layer of the chicken tomato sauce over the eggplant.
⏱️ 3 min - 9
Sprinkle a generous amount of shredded mozzarella cheese over the chicken sauce. Spoon another layer of bechamel sauce over the mozzarella cheese.
⏱️ 2 min - 10
Add another layer of cooked eggplant slices, followed by another layer of the chicken tomato sauce. Spoon a final layer of bechamel sauce on top.
⏱️ 3 min - 11
Finish with a generous sprinkling of mozzarella cheese over the entire dish.
⏱️ 1 min - 12
Bake the assembled Chicken Eggplant Lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
⏱️ 30 min•🌡️ 375 - 13
Once baked, remove from the oven and let it rest briefly for 5-10 minutes before serving. This allows the layers to set.
⏱️ 5 min - 14
Serve warm and enjoy your Chicken Eggplant Lasagna!