DINNER: Pasta-Free Eggplant-Chicken Lasagna

Servings: 3-4

Ingredients:

• 1 pound of lean chicken breast filets, sliced
•  keep the chicken filet width and length as is, just thinly slice the chicken breasts as these will serve as layers for your dish
• 1 large eggplant, sliced
• the goal here is to get long and wide slices of eggplant that you will eventually use to serve as the layers of your lasagna - so you want to cut from the top of the eggplant to the bottom 
• slice pieces that are no more than 1/8" inch thick - your pieces should be about 6-8" long x 3-4" wide x 1/8" thick - remember the bigger the eggplant, the larger your layers
• 1/2 cup - 1 cup shredded mozzarella or cheese blend (try the Trader Joe's bagged shredded, skim mozzarella or the mexican cheese blend)
• Spinach, leaves (try the Trader Joe's bagged spinach)
• Pepper
• Cayenne Pepper
• Oregano
• Optional: Arrabiata Sauce (Trader Joe's has a great one)

Instructions:

• Preheat oven to 350 degrees
• Sprinkle chicken with oregano, pepper, cayenne pepper, and a dash of salt (remember, the cheese has salt - don't over do it) - set aside
• Lightly oil a casserole dish (you may need two depending on the size of your eggplant slices)
• Lay your first level of eggplant slices across the entire bottom of your dish (keep your direction consistent)
• Layer your chicken immediately above the eggplant
• Layer on spinach immediately over the chicken
• Add another layer of eggplant slices
• Layer on spinach
• OPTIONAL: you may add a light layer of arrabiata sauce - don't be afraid to let it spill over the sides
• Layer on cheese
• Dash black pepper across the cheese (optional if using arrabiata sauce)
• Repeat in second dish if you have eggplant and chicken left over
• Bake at 350 degrees for 40-50 minutes