Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggplant lasagna. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Eggplant Lasagna is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Eggplant Lasagna is something which I’ve loved my whole life. They are nice and they look wonderful.
The Taste You'll Love To Serve With Classico Pasta Recipes. Browse Our Official Site For Easy Lasagna Recipes! The preparation of the eggplant makes all the difference.
To begin with this recipe, we must prepare a few ingredients. You can cook 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,
- Take Pinch Chili Flakes,
- Take 1/2 TSP Italian Seasoning,
- Take 14 oz Canned Diced Tomatoes,
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Get Canola / Peanut / Vegetable Oil, For Cooking
- Take Pinch Dried Mushroom Powder,
- Prepare 300 g Ground Chicken,
- Get Eggplant, 4 Large
- Make ready Pinch White Pepper,
- Take 1 Handful Parmigiano Reggiano Freshly Grated,
- Take Fresh Basil Coarsely Chopped, For Garnishing
- Take Low Moisture Mozzarella Freshly Shredded, A Good Handful
Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive. This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs.
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.
Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Lay slices on a cooling rack and season with salt.
So that is going to wrap this up for this special food eggplant lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
