Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, eggplant lasagna. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Eggplant Lasagna is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Eggplant Lasagna is something which I’ve loved my whole life.
To begin with this particular 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:
- Take 1/4 Cup Olive Oil,
- Take 1 Clove Garlic Thinly Sliced,
- Prepare Pinch Chili Flakes,
- Prepare 1/2 TSP Italian Seasoning,
- Get 14 oz Canned Diced Tomatoes,
- Take Pinch Sea Salt,
- Take Pinch Black Pepper,
- Get Canola / Peanut / Vegetable Oil, For Cooking
- Prepare Pinch Dried Mushroom Powder,
- Prepare 300 g Ground Chicken,
- Prepare Eggplant, 4 Large
- Get Pinch White Pepper,
- Take 1 Handful Parmigiano Reggiano Freshly Grated,
- Get Fresh Basil Coarsely Chopped, For Garnishing
- Prepare 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’s going to wrap it up with this special food eggplant lasagna recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
