Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, eggplant lasagna. One of my favorites food recipes. For mine, I’m gonna 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Eggplant Lasagna is something that I have loved my whole life.
To get started 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 that.
The ingredients needed to make Eggplant Lasagna:
- Take 1/4 Cup Olive Oil,
- Prepare 1 Clove Garlic Thinly Sliced,
- Make ready Pinch Chili Flakes,
- Take 1/2 TSP Italian Seasoning,
- Get 14 oz Canned Diced Tomatoes,
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Get Canola / Peanut / Vegetable Oil, For Cooking
- Make ready Pinch Dried Mushroom Powder,
- Prepare 300 g Ground Chicken,
- Make ready Eggplant, 4 Large
- Prepare Pinch White Pepper,
- Get 1 Handful Parmigiano Reggiano Freshly Grated,
- Get Fresh Basil Coarsely Chopped, For Garnishing
- Make ready Low Moisture Mozzarella Freshly Shredded, A Good Handful
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. 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.
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.
You won't miss the pasta! or browse the full recipe index ». Lay slices on a cooling rack and season with salt. The whole point of making eggplant lasagna is to eliminate the pasta. Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it's easily used in recipes that have bold flavors.
So that’s going to wrap this up for this exceptional food eggplant lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
