Creamy, Protein Loaded Eggplant Lasagna

1. Preheat your oven to 400F (200C).
2. Prepare Eggplant: Slice 2 medium eggplants into 10-14 sheets. Paint one side of each slice with 1 tablespoon of EVOO. Bake the eggplant sheets at 400F (200C) for 20 minutes. Set aside.
3. Prepare Meat Sauce: In a pan, heat 1 tablespoon of EVOO. Add 500g of extra lean ground chicken and brown it. Add 1 small diced onion and cook until softened. Stir in 2 cups (500 mL) of marinara sauce and let it simmer briefly.
4. Prepare Creamy Protein Mixture: In a bowl, combine 1.5 to 2 cups of 0% plain Greek yogurt, 1 cup of light ricotta cheese, 0.5 cup of grated parmesan cheese, 1 egg, and 0.5 cup of diced fresh basil. Mix thoroughly until well combined.
5. Assemble Lasagna: In a baking dish, begin layering. Start with a thin layer of meat sauce, then a layer of baked eggplant sheets, followed by a layer of the creamy protein mixture, and sprinkle with additional mozzarella cheese. Repeat the layers until all ingredients are used, ensuring the top layer is mozzarella cheese.
6. Bake: Bake the assembled lasagna at 400F (200C) for 25-35 minutes, or until the top is slightly brown and bubbly.