Chicken Eggplant Lasagna

Since my Zucchini Lasagna has been so popular, I have decided to make an eggplant version. This is a nice creamy version filled with chicken, sun-dried tomatoes, and artichokes. I also learned an easy trick to for removing some of the water from the eggplant. Simply bake the eggplant slices before putting them in the lasagna. You will love this cheesy rendition of the classic lasagna dish.

Ingredients:

1 1/2 teaspoon Garlic Powder
1/8 teaspoon Nutmeg
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
2 blocks Cream Cheese
1 cup Heavy Cream Cheese
2 cups Shredded Roasted Chicken
1/2 cup Sun Dried Tomatoes in Oil, drained and chopped
1 can of Artichoke Hearts in Water, drained and chopped
1/2 cup freshly grated Mozzarella
1 cup freshly grated Gruyère
1/4 cup freshly grated Parmesan
1 Large Eggplant

Pre-heat oven to 400°f.
Peel eggplant.
Slice into 1/2″ slices. You should end up with 8 long slices.
Place on a baking sheet. Drizzle olive oil and sprinkle salt and pepper on each side.
Bake for 30 minutes. Flip halfway through.
Transfer the eggplant to a paper towel lined baking sheet to remove some of the oil.
Drop the oven temperature to 375°f
In a medium bowl add chicken, tomatoes, artichokes, 1/4 cup of mozzarella.
In another medium bowl combine cream cheese, cream, basil, parsley, nutmeg, and garlic powder.
Beat together till smooth.
Add half of the cream cheese mixture to the chicken bowl.
Mix together throughly.
In and 9×13 lasagna pan add half of the cream cheese mixture. Smooth over the bottom of the pan.
Top with half the eggplant.
Top with half of the chicken mixture.
Sprinkle a 1/4 cup of Gruyère on top.
Top with the remaining eggplant.
Top with the remaining chicken mixture.
Top with the remaining cream cheese mixture.
Sprinkle remaining cheese on top.
Bake covered for 30 minutes.
Remove cover and bake for another 30 minutes or until cheese is bubbling and golden brown on top.
Let the lasagna rest for 5 minutes before cutting and serving. Enjoy!