Eggplant and Chicken Pasta Bake

This comforting Eggplant and Chicken Pasta Bake blends traditional Italian flavors with a creative twist. Tender eggplant slices layer with seasoned ground chicken and pasta, all enveloped in a rich tomato sauce and topped with melted mozzarella cheese. It's a wholesome dish that respects classic culinary principles while offering a fresh, appealing presentation. Perfect for a family dinner, this recipe is also high in protein and fiber, making it a balanced choice for any meal.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 lb ground chicken
• 8 oz pasta (penne or rigatoni)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle salt over the sliced eggplant and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add the ground chicken to the skillet, cooking until browned. Season with oregano, basil, salt, and pepper. Stir in marinara sauce and simmer for 5 minutes.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
6. In a baking dish, layer half of the eggplant slices at the bottom. Add half of the pasta, followed by half of the chicken mixture. Repeat the layers, finishing with the remaining eggplant on top.
7. Sprinkle mozzarella and Parmesan cheese over the top layer of eggplant.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
9. Let it cool for a few minutes before garnishing with fresh basil leaves. Serve warm.