Sunday, July 1, 2012

The Anti-Chicken Fingers Movement ~ Eggplant Lasagna

This sounded completely disgusting to me, but it was actually totally delish! I added cooked chicken because I knew my husband would complain if there wasn't any meat...however this is a great meal for vegetarians as well!


  • 2 Beaten Eggs
  • 1/4 Cup Milk
  • Garlic & Onion Powder
  • Salt & Pepper
  • 1 Lg Eggplant peeled & sliced into 1/2 inch thick slices
  • 1/2 cup dry bread crumbs
  • 4 Tbl or more of Olive Oil
  • 1 Jar Spaghetti Sauce
  • 2 Cups Shredded Mozzarella
  • 2.5 Cups Swiss Cheese
  • 1/4 Cup Shredded Parm Cheese
  • 1/4 Cup Romano Cheese
  • Cooked Chicken pieces/chunks if desired 
  • Fresh Basil if desired

Heat oven to 350 degrees.  In med bowl, mix together eggs, milk, garlic powder, onion powder, salt and pepper (seasonings to taste). In a sep medium bowl, put breadcrumbs.  Heat olive oil in skillet.  Dip eggplant in egg mixture on both sides, then in bread crumbs.  Fry slices in olive oil until browned on both sides.  Drain oil on paper towel.  Cover bottom of 13 x 9 inch pan lightly with pasta sauce.  use 1/2 of eggplant slices, then layer cheeses, the repeat (if you are using cooked chicken, layer as well).  Bake 30-45 minutes until cooked through. Sprinkle with Fresh Basil if desired.  Happy Eating Friends! ~ Trina

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