Chicken and Eggplant Pasta-less Lasagna

• 2 cup chopped chicken breasts
• 10 eggplant slices
• 2 cup ricotta cheese
• 2 cup tomato sauce
• 1/4 cup diced onion
• 1/4 cup diced mushrooms
• 1 clove garlic sliced
• 2 tbsp olive oil

1. Preheat oven to 325.
2. Add diced mushrooms, garlic and onion to hot olive oil in frying pan.
3. Once that's done add tomato sauce (I used my moms home made but you can use any) .
4. Once its warm take a glass, meatloaf sized glass or heat safe dish and add a thin layer of tomato sauce.
5. Add a layer of eggplant.
6. Add a layer of ricotta.
7. Add a layer of chicken.
8. Repeat!!!
9. Until dish is full.
10. Use your judgement on how much will fit while measuring your ingredients, depending on the size of your baking dish and how many people you're serving.
11. Bake 20 -25 min or until chicken and center is hot.

chicken breasts, eggplant slices, ricotta cheese, tomato sauce, onion, mushrooms, garlic, olive oil

Taken from cookpad.com/us/recipes/332545-chicken-and-eggplant-pasta-less-lasagna (may not work)