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Creamy Chicken Eggplant Lasagna

I have to admit, eggplant hasn’t ever been one of my favorites but I’ve come to enjoy it in particular recipes. This one is so good, I’ve made it 2 weeks in a row from the eggplants out of our CSA box. I love using this white sauce that makes it super creamy. You can vary the veggies in it using eggplant slices as your noodles. I love using sun dried tomatoes which adds a rich, tanginess to creamy mixture. Kale, spinach, artichokes also go nicely as well with the sun dried tomatoes and eggplant.  I hope you will try out this Creamy Chicken Eggplant Lasagna. Bon Appetite!
Ingredients
  1. 2 cups cooked shredded chicken
  2. 1/2 cup of sun dried tomatoes packed in oil, drained and chopped
  3. 1/2 bag of frozen spinach, drained OR substitute with kale, artichoke or other favorite veggies
  4. 2 medium eggplants, sliced longwise
  5. 8 oz of cream cheese, softened
  6. 2 garlic cloves, minced
  7. 1 tsp basil
  8. 1 tsp parsley
  9. 1/2 cup hard grated cheese (divided) I used Pecorino, but Parmesean or Asiago will do.
  10. 1 cup milk
  11. salt and pepper
Instructions
  1. Preheat oven to 400.
  2. Slice eggplant lengthwise using a mandolin.
  3. Drizzle with olive oil on each side and salt and pepper. Roast in oven for 15 minutes.
  4. Combine chicken, sun dried tomatoes and spinach and mix.
  5. In separate bowl, combine cream cheese, milk, basil, parsley, garlic and 1/4 cup of hard grated cheese.
  6. In an 8x8 dish, layer the bottom with the cheese mixture, then chicken mixture, then a layer of eggplant. And repeat. You should end up with the cream cheese mixture on top. Then add leftover 1/4 cup of cheese to top. Bake uncovered for 30 minutes at 350.

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