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Eggplant Lasagna
Eggplant Lasagna

Before you jump to Eggplant Lasagna recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily provides great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. Most people typically assume that healthy diets call for a lot of work and will significantly alter how they live and eat. Contrary to that information, individuals can change their eating habits for the better by making several simple changes.

These more wholesome food choices can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. It can also be beneficial for your skin since it is a great source of vitamin E. It may be that you already believe that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. Organic foods are a superb option and will reduce any possible exposure to harmful chemicals. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to get the fruit when it is the freshest and ripest.

Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to eggplant lasagna recipe. You can have eggplant lasagna using 15 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Eggplant Lasagna:
  1. Use 1/4 Cup Olive Oil,
  2. Use 1 Clove Garlic Thinly Sliced,
  3. Prepare Pinch Chili Flakes,
  4. Provide 1/2 TSP Italian Seasoning,
  5. Take 14 oz Canned Diced Tomatoes,
  6. Take Pinch Sea Salt,
  7. You need Pinch Black Pepper,
  8. Provide Canola / Peanut / Vegetable Oil, For Cooking
  9. Prepare Pinch Dried Mushroom Powder,
  10. Provide 300 g Ground Chicken,
  11. Get Eggplant, 4 Large
  12. Take Pinch White Pepper,
  13. Prepare 1 Handful Parmigiano Reggiano Freshly Grated,
  14. Use Fresh Basil Coarsely Chopped, For Garnishing
  15. Take Low Moisture Mozzarella Freshly Shredded, A Good Handful
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.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Wack back into the oven and bake until the cheeses have melted. - - Remove from the oven. - - Transfer onto serving plates.
  13. Garnish with some basil over the top. - - Serve immediately.

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