Lasagna is often thought of as a heavy dish layered with pasta and meat, but this version flips the script in the most delicious way. Eggplant lasagna with chicken replaces the traditional pasta sheets with grilled brinjal slices, giving the dish a lighter texture and an earthy twist. It’s comforting without being overly rich and a great way to sneak in vegetables while still satisfying that baked cheesy craving.
This lasagna is ideal for cosy dinners, weekend family meals, or make-ahead lunch boxes. The eggplant becomes tender and flavorful after grilling, the chicken is cooked down in a rich tomato sauce, and the cheese melts into every corner to bring it all together. It’s lower in carbs than regular lasagna but doesn’t compromise on taste one bit.
If you’re looking for a meal that feels indulgent yet nourishing, this is it. And don’t worry, it sounds fancy, but you can make it at home easily in just five clear steps.
Step 1: Slice and grill the eggplant
Start by taking two large eggplants, washing them, and slicing them lengthwise into thin, even slices. Lightly salt them and let them rest for ten minutes to draw out any bitterness, then pat dry. Brush both sides with olive oil and grill them on a hot tawa or grill pan until soft and slightly charred. This step replaces the lasagna pasta sheets, so make sure the slices are cooked through but not falling apart. Set them aside to cool as you prepare the filling.
Step 2: Prepare the chicken tomato filling
In a pan, heat some oil and sauté chopped garlic and onions until golden. Add 200 grams of minced chicken or finely chopped chicken breast and cook until it’s no longer pink. Stir in salt, pepper, chilli flakes, and a touch of mixed herbs or oregano. Pour in about half a cup of tomato puree or crushed tomatoes and let it simmer until thickened. Cook until the sauce becomes rich and the chicken is well coated and juicy. Add a handful of chopped coriander or parsley for freshness and set it aside.
Step 3: Mix a quick cheese layer
In a bowl, mix together about half a cup of crumbled paneer or ricotta, a quarter cup of grated cheese, a spoon of thick curd or cream, salt, and a pinch of nutmeg or herbs. This layer gives the lasagna its creamy texture and blends well with both the eggplant and the chicken. You can also use mozzarella and cheddar if you prefer a more traditional cheesy bite. Keep the cheese mixture ready before you begin layering.
Step 4: Layer everything in a baking dish
Preheat your oven to 180°C. In a greased baking dish, start with a layer of grilled eggplant slices. Spread a portion of the chicken filling on top, then add a layer of the cheese mixture. Repeat the layers eggplant, chicken, and cheese, until everything is used up, finishing with the cheese on top. Sprinkle some extra grated cheese or breadcrumbs on top for a golden crust. This layering creates beautiful textures and ensures every bite is balanced and full of flavour.
Step 5: Bake and serve hot
Place the baking dish in the oven and bake for about twenty-five to thirty minutes, or until the top is golden and bubbly. Let it rest for five to ten minutes before slicing so that it holds together well. Serve hot with a side of garlic bread or a fresh salad for a complete, soul-satisfying meal. Leftovers can be stored in the fridge and taste even better the next day once the flavours settle in.
Eggplant lasagna with chicken is the perfect example of comfort food with a clever twist. By swapping pasta with grilled eggplant, you not only cut down on carbs but also add a wonderful earthy flavour to the dish. The savoury chicken filling, creamy cheese layers, and baked top come together in a way that feels both wholesome and indulgent. Whether you’re cooking for guests or just treating yourself, this lasagna is guaranteed to become a repeat favourite.