Follow these steps for perfect results
chicken breasts
chopped
eggplant slices
ricotta cheese
tomato sauce
onion
diced
mushrooms
diced
garlic
sliced
olive oil
Preheat oven to 325°F (160°C).
Heat olive oil in a frying pan over medium heat.
Add diced mushrooms, garlic, and onion to the pan and sauté until softened.
Stir in tomato sauce and heat through.
In a meatloaf-sized glass or heat-safe dish, spread a thin layer of tomato sauce.
Add a layer of eggplant slices.
Add a layer of ricotta cheese.
Add a layer of chopped chicken breasts.
Repeat layers of tomato sauce, eggplant, ricotta, and chicken until the dish is full.
Use your judgement on how much will fit while measuring your ingredients, depending on the size of your baking dish and how many people you're serving.
Bake for 20-25 minutes, or until the chicken is cooked through and the center is hot.
Expert advice for the best results
For a richer flavor, use full-fat ricotta cheese.
Add a layer of mozzarella cheese on top before baking for a golden crust.
You can grill or roast the eggplant slices before layering for a smoky flavor.
Everything you need to know before you start
15 minutes
Can be assembled a day ahead and baked just before serving.
Serve in individual portions, garnished with fresh basil.
Serve with a side salad.
Crusty bread
Pairs well with the tomato sauce and Italian flavors.
Discover the story behind this recipe
A lighter, healthier take on a classic Italian comfort food.
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