Recipe:: Eggplant Lasagna

Recipe:: Eggplant Lasagna

This recipe was a first for me, I kinda just winged it and prayed that it would come out good! And guess what?!..It did!

Over the past few months we have really been trying to be good about what we are eating (watching our calorie intake, not eating carbs and starches at dinner time and trying to cook with NO Oil) So far I have been doing pretty well with finding other alternatives to cook with instead of using oil/butter and we can’t even tell the difference or miss it!

Lately, our dinners have consisted of A LOT of chicken and salad or chicken and broccoli so you can imagine we were getting a little bored with our dinners and it was time to change things up a little!

This Eggplant Lasagna was pretty awesome and not bad for you (except for the little bit of mozzarella cheese I added to the top…I mean I had to!)

Like I said no oil was used. I have really fallen in love with this chicken stock paste called, BETTER THAN BOUILLON! I use it in EVERYTHING! (its my new oil) It truly makes everything taste great and is so easy to cook with. I use about 1 Tablespoon and about 3 tablespoons of water every time I use it, its a great base for starting to cook Anything!

So, on to this delicious recipe!!

I used two separate pots to cook in… 1 for my tomato sauce and the other for my ground chicken breast and veggies.

What You Will Need::

1 large sweet onion, chopped

1/2 cup carrots, chopped

1/2 cup celery, chopped

1 tablespoon Better Than Bouillon paste

3 tablespoons water

1 tablespoon garlic

1 pound ground chicken breast

Saute all in pot with seasonings (see image below). Once Veggies have cooked down add in your ground chicken breast. Cook on medium high heat for about 10mins. (or until chicken is cooked)

Tomato Sauce::

2 Cans of tomatoes

3 whole garlic cloves

Salt & Pepper to taste

pinch of sugar

Cook in a sauce pan on medium heat, covered and stir occasionally.

Always my Little Helper! <3


1 Large eggplant, sliced 1/2 inch thick

lay on paper towels to dry out (about 15- 20 mins)  and sprinkle a little salt on top

Then begin stacking your eggplant lasagna! A little sauce on the bottom of your dish first, then eggplant, more sauce, then Chicken and veggie mix and repeat to the top. (Feel free to add some cheese between the layers as well like ricotta or mozzarella)

Bake at 350 for 30-40 mins, covered in foil. Then Medium broil uncovered for about 10mins.

Hope you enjoy this dish as much as we did! Be sure to message me if you tried this or any other of my recipes and let me know how they turned out!! Would love to hear from you!

Happy Cooking!



Jamie Fago