Eggplant and Chicken Lasagna

Eggplant and Chicken Lasagna
Cooking time

50 minutes

Preparation time : 15 min. / Cooking time: 35 min.


497 Kcal per 1 serving

Ingredients (for 4 servings)
  • Eggplanats

    2-3 (approx. 1kg)

  • Chicken fillets


  • Fine tomato pulp


  • Mozzarella

    300g (2balls)

  • Onion


  • Garlic

    2 cloves

  • Kadoya roasted sesame oil

    2 tablespoons

  • Olive oil

    1 tablespoon

  • Salt and pepper

  • Preheat oven to 180° fan oven.

  • Rinse the eggplants, cut off the stalks and slice lengthwise into fairly thin slices.

  • Place on a baking tray with baking sheet and brush with sesame oil. Place in the oven for 20 minutes.

  • Peel and chop onion and garlic.

  • Chop the chicken.

  • In a sauté pan, sauté the onion with 1 tablespoon of olive oil for 1 minute.

  • Add chicken and garlic and cook over high heat for 5 minutes.

  • Pour in 2/3 of the tomato pulp (reserve the rest), season with salt and pepper, cover and simmer for 15 minutes.

  • Cut the mozzarella into small pieces.

  • In a baking dish (or 4 individual dishes), place half the chicken sauce, then half the eggplant slices. Top with the chicken sauce, then the remaining eggplant slices.

  • Top with reserved tomato pulp and mozzarella.

  • Place in the oven for 15 minutes. Finish with a few minutes on the grill for a more gratinated result.

Products used in this recipe
Roasted Sesame Oil

Roasted Sesame Oil

Roasted sesame oil gives rich, flavorful nutty taste to your dishes.

©Stephanie Jouan

Copyright © Kadoya Sesame Mills inc. All right reserved.