Ingredients:

• 2 eggplants, thinly sliced
• Salt to taste
• 6 tablespoons olive oil
• 4 carrots, thinly sliced
• 300 g mozzarella cheese
• 100 g grated parmesan cheese

Salsa:

• 2 tablespoons olive oil
• 1 chopped onion
• 2 cloves of garlic crushed
• 1 cooked and grated chicken breast
• 1 chicken broth cube
• 2 chopped tomatoes
• 2 cans of tomato sauce
• Salt and chopped basil to taste

Procedure:

1. For the sauce, heat a pot with the olive oil over medium heat. Fry the onion and garlic until golden. Add the chicken, chicken broth, tomato, sauce, salt and basil. Cook for 5 minutes. Turn off and reserve.
2. Season the eggplant slices with salt.
3. Heat a non-stick frying pan with the olive oil over medium heat and fry the eggplant slices until golden. Remove and reserve.
4. In a medium baking dish, place some sauce and layer the eggplant, carrot, sauce and mozzarella, ending with sauce and mozzarella.
5. Sprinkle with the Parmesan and bake over preheated medium heat for 20 minutes or until golden.
6. Serve immediately.

Ready! Now you can enjoy a delicious Eggplant and Chicken Lasagna. Enjoy!