Chicken & Eggplant Lasagna

A healthier lasagna made with eggplant in place of pasta.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10
Author Katherine Wandell


  • 3 Chicken Breasts Cut into Slices
  • 1 8 oz Package of Mushrooms Diced
  • 1 16 oz Bottle of Pasta Sauce
  • 2 Eggplants Thinly Sliced
  • 1 Onion Diced
  • 1 Bell Pepper Diced
  • Oil For Skillet
  • 1/2 tsp Garlic Powder
  • 2 Cloves of Garlic
  • 1/2 tsp Oregano
  • 1/2 tsp Pepper
  • 1/2 tsp Salt


  1. Preheat the oven to 375
  2. Slice the chicken and eggplant thinly. Rub the eggplant with oil and place them and the sliced chicken on a cookie sheet in the oven for about 10 -12 minutes.
  3. While the chicken and eggplant are cooking, dice up the mushrooms, onion, bell pepper and garlic. In a saucepan or skillet saute the garlic and onion on med heat. Once the onion becomes fragrant, add the mushrooms and bell pepper. Continue sauteing for about 4-5 minutes. Transfer the mixture to a bowl and add the tomato sauce to it.
  4. Next add the spices to the mixture and mix thoroughly. By now the chicken and eggplant should be ready. Gather all your ingredients and oil a 9x13 inch dish.
  5. Start with a thin layer of sauce on the bottom, then a layer of eggplant, sauce, chicken, sauce, eggplant, sauce repeating until the last layer of eggplant covered in sauce. Then you'll want to sprinkle Parmesan cheese all over the top and heat in the oven for about 20-25 minutes on 375.

Recipe Notes

You could add a layer of shredded cheese after each layer of sauce.