Cheesy Eggplant Casserole

I love eggplant, but I can only eat so much eggplant lasagna. I made this recipe up last night based on what I had in the fridge and what needed to be eaten. This happens a lot. Sometimes what I come up with doesn't work out all that well, but this turned out pretty tasty. It received the Alexander stamp of approval and he doesn't even like squash!

Cheesy Eggplant Casserole
Serves 4 and is 349 calories a slice

1 large egg
1/2 cup part-skim ricotta cheese
1 teaspoon Italian herb blend
Salt and Pepper, to taste
1 small yellow onion, chopped
1 large eggplant, diced
1 medium yellow squash, diced
1 medium zucchini, diced
2 small sweet yellow peppers, diced
1 cup Italian blend cheese
4 ounces chicken breast, diced
1/2 cup plain panko breadcrumbs
1 tablespoon peanut oil

1. Heat your oven to 375 and grease a glass lasagna pan.
2. In a large bowl whisk together the egg, ricotta, herbs, salt, and pepper. Add the onion, eggplant, squash, zucchini, peppers, cheese, and chicken. Stir until well combined and spread in the baking dish.
3. In a separate bowl, combine the breadcrumbs and oil. Sprinkle over the veggies.
4. Cover the pan with foil and bake for 45 minutes. Remove the foil and cook until the breadcrumbs are nice and browned.

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