Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant lasagna. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Eggplant Lasagna is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Eggplant Lasagna is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have eggplant lasagna using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Lasagna:
- Get 1/4 Cup Olive Oil,
- Make ready 1 Clove Garlic Thinly Sliced,
- Prepare Pinch Chili Flakes,
- Get 1/2 TSP Italian Seasoning,
- Make ready 14 oz Canned Diced Tomatoes,
- Take Pinch Sea Salt,
- Make ready Pinch Black Pepper,
- Take Canola / Peanut / Vegetable Oil, For Cooking
- Make ready Pinch Dried Mushroom Powder,
- Prepare 300 g Ground Chicken,
- Make ready Eggplant, 4 Large
- Take Pinch White Pepper,
- Take 1 Handful Parmigiano Reggiano Freshly Grated,
- Take Fresh Basil Coarsely Chopped, For Garnishing
- Make ready Low Moisture Mozzarella Freshly Shredded, A Good Handful
Instructions to make Eggplant Lasagna:
- In a skillet or pan over the lowest heat possible, add olive oil.
Add in garlic, chili flakes and Italian seasoning.
The garlic should barely be sizzling.
- If the garlic is sizzling, the heat is too high.*
Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.
Remove from heat and transfer into a bowl of canned diced tomatoes.
You can pass the oil mixture thru a fine sieve to catch all the garlic, chili and seasonings.
- Taste and adjust for seasonings with salt and pepper.
Dust some mushroom powder over the top.
Give it a quick stir to combine well.
Cover with cling film and set aside in the fridge until ready to use.
This tomato sauce can be kept in the fridge for 3 days.
- Preheat oven to 200 degree celsius or 400 fahrenheit.
Slice the eggplants lengthwise to 6 slices per eggplant.
Lay the eggplant slices on a wire rack.
- Lightly seasoning with salt.
Set aside for about 15 mins. This will allow the eggplant to release some of its bitter moisture.
Pad the eggplant slices dry.
- Lay on a baking sheet lined with parchment paper.
Season with more salt and pepper.
Wack in the oven and roast for about 15 mins.
- Remove from oven and set aside to cool down slightly.
Do not off the oven yet.
In the meantime, drizzle some oil onto a skillet over medium heat.
- Once the oil is heated up, add in the ground chicken.
Using a spatula to break the chicken into bits and pieces.
Season generously with salt, white pepper and mushroom powder.
- Cook the chicken until slightly brown.
Add in about 1 cup of the tomato sauce.
Depending on what consistency you are looking for. If you prefer saucy, add more tomato sauce.
Stir to combine well.
- Lastly, taste and adjust for seasonings.
Remove from heat and set aside to cool slightly.
Spoon some of the tomato-chicken sauce onto a slice of eggplant.
Sprinkle some mozzarella over the top.
- Lay another slice of eggplant on top of the cheese.
Repeat the layering process until you have a stack of 3 eggplants.
Scatter some parmigiano over the top.
Repeat the process for the remaining eggplants.
- Wack back into the oven and bake until the cheeses have melted.
Remove from the oven.
Transfer onto serving plates.
- Garnish with some basil over the top.
Serve immediately.
So that is going to wrap it up for this exceptional food eggplant lasagna recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
