Eggplant Lasagna
Eggplant Lasagna

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant lasagna. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey.

Eggplant Lasagna is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Eggplant Lasagna is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have eggplant lasagna using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Lasagna:
  1. Take 1/4 Cup Olive Oil,
  2. Take 1 Clove Garlic Thinly Sliced,
  3. Prepare Pinch Chili Flakes,
  4. Get 1/2 TSP Italian Seasoning,
  5. Make ready 14 oz Canned Diced Tomatoes,
  6. Make ready Pinch Sea Salt,
  7. Make ready Pinch Black Pepper,
  8. Prepare Canola / Peanut / Vegetable Oil, For Cooking
  9. Make ready Pinch Dried Mushroom Powder,
  10. Make ready 300 g Ground Chicken,
  11. Take Eggplant, 4 Large
  12. Get Pinch White Pepper,
  13. Get 1 Handful Parmigiano Reggiano Freshly Grated,
  14. Take Fresh Basil Coarsely Chopped, For Garnishing
  15. Prepare Low Moisture Mozzarella Freshly Shredded, A Good Handful

Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe! A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. You won't miss the pasta! or browse the full recipe index ». Roasted Eggplant Lasagna "In this lasagna, eggplant slices take the place of the traditional noodles.

Steps to make Eggplant Lasagna:
  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. Wack back into the oven and bake until the cheeses have melted.

Remove from the oven.

Transfer onto serving plates.

  1. Garnish with some basil over the top.

Serve immediately.

Perfect if you're following a low-carb lifestyle." - KEEPERROX. Eggplant and Ground Beef Lasagna "Outstanding recipe—with or without the lasagna noodles!" - Lesley Carol. Low-Carb Turkey Quinoa Lasagna "This was a tasty dish. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.

So that’s going to wrap this up for this exceptional food eggplant lasagna recipe. Thanks so much for reading. I’m confident that you will 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, friends and colleague. Thanks again for reading. Go on get cooking!