Saturday, February 20, 2010

DINNER: Pasta-Free Eggplant-Chicken Lasagna

Servings: 3-4

  • 1 pound of lean chicken breast filets, sliced
    •  keep the chicken filet width and length as is, just thinly slice the chicken breasts as these will serve as layers for your dish
  • 1 large eggplant, sliced
    • the goal here is to get long and wide slices of eggplant that you will eventually use to serve as the layers of your lasagna - so you want to cut from the top of the eggplant to the bottom 
    • slice pieces that are no more than 1/8" inch thick - your pieces should be about 6-8" long x 3-4" wide x 1/8" thick - remember the bigger the eggplant, the larger your layers
  • 1/2 cup - 1 cup shredded mozzarella or cheese blend (try the Trader Joe's bagged shredded, skim mozzarella or the mexican cheese blend)
  • Spinach, leaves (try the Trader Joe's bagged spinach)
  • Pepper
  • Cayenne Pepper
  • Oregano
  • Optional: Arrabiata Sauce (Trader Joe's has a great one)
  • Preheat oven to 350 degrees
  • Sprinkle chicken with oregano, pepper, cayenne pepper, and a dash of salt (remember, the cheese has salt - don't over do it) - set aside
  • Lightly oil a casserole dish (you may need two depending on the size of your eggplant slices)
  • Lay your first level of eggplant slices across the entire bottom of your dish (keep your direction consistent)
  • Layer your chicken immediately above the eggplant
  • Layer on spinach immediately over the chicken
  • Add another layer of eggplant slices
  • Layer on spinach
  • OPTIONAL: you may add a light layer of arrabiata sauce - don't be afraid to let it spill over the sides
  • Layer on cheese
  • Dash black pepper across the cheese (optional if using arrabiata sauce)
  • Repeat in second dish if you have eggplant and chicken left over
  • Bake at 350 degrees for 40-50 minutes


  1. love this low on carbs too. Will try it and let you know. Love your blog.

  2. Thanks Zareen - pass on the good word :)