• Preheat oven to 350 degrees Fahrenheit.
• Slice each eggplant into long ¼ inch strips.

  Place eggplant strips on plates and sprinkle with salt.

  Set aside.
• In a frying pan over medium heat, cook the 1 pound of ground chicken, breaking it up as it cooks, until it is fully browned.

  Turn off the heat and set your cooked ground chicken aside.
• In a small mixing bowl, add 8 ounces ricotta cheese, 1 teaspoon garlic powder, 1 teaspoon dried basil, ½ teaspoon pink sea salt, ½ teaspoon ground black pepper, and ¼ cup fresh grated parmesan cheese.

  Mix well to combine.

  Set your ricotta cheese mixture aside.
• Pat the eggplant dry with a paper towel.

How to layer your eggplant lasagna:

• In a 9 x 9 square baking dish, spread a bit of marinara sauce on the bottom (this helps prevent the eggplant from sticking to the bottom.

  Next, add a layer of eggplant.

  Spread ~⅓ of the ricotta cheese mixture on top of the eggplant.

  Sprinkle ~⅓ of the cooked ground chicken on top of the ricotta cheese.

  Drizzle ~½-3/4 cup marinara sauce on top of the ground chicken.

  Repeat the above steps 2 more times.

  You should have about 3 layers of eggplant. This may vary depending on how large your eggplant is and how thick you sliced the eggplant.
• Top your last layer of marinara sauce with 8 ounces of sliced mozzarella cheese.
  
• Bake for about 30-40 minutes in your preheated oven or until the top of your eggplant lasagna is golden brown and bubbly.
  
• Remove from the oven and serve warm on its own or a side of pasta.

  Enjoy!