Eggplant Parmesan Lasagna

2 medium eggplants, ends trimmed and cut into ¼-inch thick slices

3 tbsp (45 mL) olive oil, divided

1/4 tsp (1.25 mL) pepper

1/2 tsp (2.5 mL) paprika

1 yellow pepper, stem and seeds removed and sliced

1 red pepper, stem and seeds removed and sliced

450 g ground chicken

1 tsp (5 mL) fennel seeds

1 garlic clove, minced

3/4 tsp (4 mL) salt, divided

2.5 cups (500 mL) strained tomatoes

1/2 cup (125 mL) water

3 basil leaves, torn

2 cups (500 mL) grated parmesan cheese

1 Place eggplant slices on 2 paper towel lined baking sheets. Cover with paper towel and place one on top of the other. Place a third baking sheet on top and press down placing an empty pot on top to weigh down. Let sit for 10 minutes.
2 Preheat oven to 350F. Line 2 baking sheets with parchment paper. Stir 2 tablespoons of the oil with pepper, paprika and ¼ teaspoon of the salt. Lay eggplant slices in single layer in prepared pans and lightly brush with oil mixture. Bake until golden, about 30 minutes, alternating pans halfway through.
3 Meanwhile, heat remaining 1 tablespoon of oil in a large saucepan over medium heat. Cook peppers until they begin to soften, about 5 minutes. Add chicken stirring to break up, cook for 5 minutes. Stir in fennel seeds, garlic and remaining ½ teaspoon salt. Cook until no pink remains in chicken, about 3 minutes. Stir in strained tomatoes, water and basil leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
4 Preheat oven to 375F. Spread a thin layer of sauce in the bottom of a 9”x13” baking dish. Place eggplant strips in a single layer over sauce, top with 2 cups of the sauce and half cup of the cheese. Top with another layer of eggplant, 1 cup of sauce and another ½ cup of cheese. Layer remaining eggplant, sauce and cheese and bake until golden and bubbly, about 30 minutes. Let cool for 20 minutes before serving.