This recipe makes a lot! I filled 2 deep lasagna pans with this amount, so if you’re looking for less cut the recipe in half!

8 mini eggplants

8 chicken breasts

2 24 oz Jars of Tomato sauce

1 container Grated Parmesan cheese

1 package of low fat mozzarella cheese

Fresh basil (optional)

garlic powder

onion salt

black pepper

Italian seasoning


Preheat oven to 425

First slice eggplant into 1/2” thick round slices. Sprinkle salt on both sides and let it “sweat” for 20-30 minutes (set aside). Grease 2 Lasagna pans with olive oil (set aside). Par grill chicken on the grill (if you don’t have a grill then on the stove top or oven) then slice in half and let it cool. Then layer starting a layer of eggplant on the bottom, then chicken, a sprinkle of garlic,onion, seasoning, pepper and fresh basil,tomato sauce, Parmesan and mozzarella cheese in the deep pan,and repeat the layer until almost filled in both pans. Lastly, bake for 30 min at 425!