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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 Fine For You.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. There’s some value to that. But at times the last thing you want to do is prepare a whole dinner for yourself and your family. Sometimes all you desperately want is to go to the drive through and get home quickly. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how you can eat healthy and balanced when you reach the drive through.
Focus on the sides. It wasn’t too long ago that French Fries were your only side dish option at a restaurant. Now just about all of the famous fast food places have broadened their menus. Now you can find a variety of salads. Chili is yet another selection. You could possibly get baked potatoes. Fruit is usually obtainable. There are a lot of possibilities that don’t include eating one thing deep fried. When choosing your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you are doing this you can keep your fat content as well as your calorie counts low.
Logic claims that one of the best ways to stay balanced is to sidestep the drive through and never eat fast food. While this is usually recommended all you need to do is make a number of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, allowing someone else cook dinner is just the thing you need. When you choose healthful menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to eggplant lasagna recipe. You can cook eggplant lasagna using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Eggplant Lasagna:
- You need 1/4 Cup Olive Oil,
- Use 1 Clove Garlic Thinly Sliced,
- Provide Pinch Chili Flakes,
- Provide 1/2 TSP Italian Seasoning,
- Use 14 oz Canned Diced Tomatoes,
- Use Pinch Sea Salt,
- You need Pinch Black Pepper,
- You need Canola / Peanut / Vegetable Oil, For Cooking
- Get Pinch Dried Mushroom Powder,
- Prepare 300 g Ground Chicken,
- You need Eggplant, 4 Large
- Use Pinch White Pepper,
- You need 1 Handful Parmigiano Reggiano Freshly Grated,
- Prepare Fresh Basil Coarsely Chopped, For Garnishing
- Get Low Moisture Mozzarella Freshly Shredded, A Good Handful
Steps 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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