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: For nutritional information on all the ingredients in Egg plant lazagna just click on each ingredient name. Then adjust the serving size for any Egg plant lazagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.