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Chicken Eggplant Lasagna - No Noodles Recipe
Prep:20m Cook:40m Servings:4
Ingredients

* 4 chicken breasts; pounded thin
* adobo seasoning OR salt, pepper, garlic powder
* 1 package frozen chopped spinach; thawed and drained
* 2 garlic cloves; chopped
* 1 onion; chopped
* 15 oz ricotta cheese (more or less)
* 1 large eggplant; peeled and sliced very thinly (breading optional)
* olive oil
* butter
* tomato sauce
* shredded mozzerella cheese (optional)

Directions

1. Preheat oven to 400 degrees.
2. After you’ve pounded out the chicken breasts, sprinkle with “adobo seasoning” or salt, pepper, garlic powder.
3. Pan sear in a pan barely coated with olive oil.
4. Meanwhile place sliced (and breaded) eggplant onto a baking sheet sprayed with Pam. Bake for about 15 minutes until slightly cooked.
5. Once chicken is just browned on both sides, remove from the pan.
6. Add a little bit of olive oil and a little bit of butter to the pan.
7. Add the chopped garlic and onion and saute.
8. Add the chopped, thawed, and drained spinach and cook through.
9. Take off the heat and stir in the ricotta until the mixture is creamy.
10. Season spinach mixture with salt and pepper to taste.
11. Pour some tomato sauce in the bottom of a casserole dish.
12. Place some of the eggplant slices to cover the bottom of the casserole dish.
13. Top the first eggplant layer with the spinach mixture and spread over.
14. Place the chicken on top of the spinach mixture.
15. Top the chicken again with the spinach mixture.
16. Keep layering until you are out of ingredients.
17. Top off with some extra tomato sauce and a little shredded mozzerella.
18. Bake for 20-30 minutes.
19. Enjoy!