Eggplant Chicken “Lasagna Pizza”
Ingredients
- 1 medium eggplant about 1.5 lbs, sliced into ¼ inch thick rounds
- 1 lb thinly sliced chicken breast pounded flat
- 3 cups of crushed tomatoes or tomato sauce
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 Tbsp Italian seasoning
- 1 cup black olives sliced
- ½ cup parmesan cheese grated (can be substituted for goat cheese or vegan cheese)
- ½ cup mozzarella cheese grated (can be substituted for goat cheese or vegan cheese)
- sea salt to taste
Instructions
- Place sliced eggplant into a large bowl of water, allow to soak for at least an hour.
- Strain eggplant, sprinkle with sea salt and place between paper or cloth towels to remove excess moisture. Let sit for half an hour.
- Mix minced garlic and Italian seasoning into the tomato sauce.
- Add olive oil to a slow cooker, then add a few large spoonfuls of tomato sauce, enough to coat the bottom of the slow cooker once stirred.
- Use a meat mallet to pound the chicken flat, as thin as possible, ideally as thin or thinner than the eggplant slices. Set them aside.
- Start layering the slow cooker in this order from the bottom: Sauce, eggplant, parmesan, chicken, sauce, mozzarella, black olives, both cheeses.
- Repeat until all ingredients are used up, there should be at least 2 chicken layers. The top layers should be: sauce, cheese, olives.
- Cook on high for 3 hours, or on low for 5 hours.
- Once finished cooking remove crock from the base, and allow to cool.
- Drain excess fat with a turkey baster.
- Either remove from pot with two spatulas or cut servings from the pot and plate.
- Enjoy!
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