Egg plant lazagna

1		egg plant
1  cup		panko
1/4  cup		parmesan
2		eggs
16  ounces		of chicken breast
1  can		tomato paste
24  ounces		tomato puree
1  cup		ricotta
1  cup		Part Skim Milk Mozzarella Cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Egg plant lazagna ingredients. The serving size for any ingredient in Egg plant lazagna may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Beat egg, dredge eggplant in panko and parmesan
brown the breaded eggplant
brown chicken breast and cut into strips once cooked
blend ricotta and 1 egg
arrange layer of eggplant, then a layer of ricotta and a layer of chicken. End with a layer of eggplant. Top with 1 cup of shredded mozzarella.

In a sauce pan, add tomato past, and tomato puree, add Italian seasoning and garlic salt to taste.