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Before you jump to Eggplant Lasagna recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about any article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. From time to time, though, you totally do not need to make a full meal for your family or even just for yourself. Sometimes you just want to hit the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by shame about slipping on your diet. This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their choices. Here is how you can find healthy food at the drive through.
Your drink needs to be water or juice or milk. Drinking a large soda causes hundreds of empty unhealthy calories into your diet. A solitary serving of soda is commonly thought to be eight ounces. That portion normally contains at the very least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start out at twenty ounces. Typically, however, they’re 30 ounces. This implies that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices as well as plain water are more healthy options.
Common logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let another person produce your dinner. If you choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to eggplant lasagna recipe. To make eggplant lasagna you only need 15 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Eggplant Lasagna:
- Provide 1/4 Cup Olive Oil,
- Use 1 Clove Garlic Thinly Sliced,
- You need Pinch Chili Flakes,
- Provide 1/2 TSP Italian Seasoning,
- Provide 14 oz Canned Diced Tomatoes,
- Provide Pinch Sea Salt,
- You need Pinch Black Pepper,
- Get Canola / Peanut / Vegetable Oil, For Cooking
- You need Pinch Dried Mushroom Powder,
- Use 300 g Ground Chicken,
- Provide Eggplant, 4 Large
- Provide Pinch White Pepper,
- You need 1 Handful Parmigiano Reggiano Freshly Grated,
- Use Fresh Basil Coarsely Chopped, For Garnishing
- Take 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.
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