Low Carb Chicken & Eggplant Lasagna

3 from 2 votes

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Course: Casserole, Main Course, Meal Prep

Cuisine: Italian

Keyword: Chicken, Eggplant, Lasagna, parmesan

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 311kcal

Author: Culinary Lion

Prepare the Dry Dredge mix by combining the nutritional yeast 2/3 cup Parmesan Cheese, Italian seasoning. parsley and black pepper.
prepare the cheese mixture by combining eggs, ricotta, spinach, basil, parsley, parmesan, Italian seasoning and black pepper
Cut both ends off of the eggplant, optional step to peel stripes off of the eggplant. (I feel like its is easier to eat with less skin) .Next slice eggplant into 1/4 inch slices
Brush may on both sides of the sliced egg plant one at a time and place in the dry breading dredge then place on a greased sheet pan.
Bake at 400 degrees F. For about 20 minutes until golden brown.
while eggplant is cooking brown off ground chicken in a pan with salt, pepper, and Italian seasoning. once chicken is cooked add heavy cream and reduce by half. Finally stir in the marinara then Set aside to cool
once the eggplant is out of the oven you can assemble the lasagna stating with layers of the cheese mixture, eggplant, chicken and repeat. top of with sliced provolone cheese
Bake at 400 degrees F. for 15-20 minutes until golden brown.