Sundried Tomato Eggplant Lasagna

sundried tomato lasagna

Ingredients (2-3 servings):

  • 1.5 lb thinly sliced organic chicken breast
  • 1 medium eggplant, sliced and soaked (30 min)
  • 1/2 yellow onion, sliced
  • 1.5 cups kale, chopped
  • Sundried Tomato Sauce (1 cup sundried tomatoes, 3 tbsp. olive oil, 2 tsp garlic, 1/2 cup Bragg’s aminos, salt and pepper to taste- mix thoroughly)

In a crockpot, lay a few of the slices of eggplant on the bottom (enough to cover the bottom), then layer with a third of the chicken, onion, kale, and sauce. Repeat 3 times. Then place a few more eggplant sliced on the very top and pour any extra sauce…if it looks a little dry, just splash some more aminos. I thought mine looked dry but it came out perfect. Cook on low for 10 hours and let sit for 20 minutes before serving.

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