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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 Methods To Live Green And Spend less Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers along with hippies? That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. Each and every family must start creating changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.

You may well prefer preparing food with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly effective when it’s full before a cycle is started. Don’t dry the dishes using heat, make use of the cool dry or air dry functions to increase the money you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. It’s about being sensible, usually.

We hope you got benefit from reading it, now let’s go back to eggplant lasagna recipe. To cook eggplant lasagna you only need 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Eggplant Lasagna:
  1. Use 1/4 Cup Olive Oil,
  2. Take 1 Clove Garlic Thinly Sliced,
  3. Provide Pinch Chili Flakes,
  4. Get 1/2 TSP Italian Seasoning,
  5. Provide 14 oz Canned Diced Tomatoes,
  6. You need Pinch Sea Salt,
  7. Take Pinch Black Pepper,
  8. You need Canola / Peanut / Vegetable Oil, For Cooking
  9. Use Pinch Dried Mushroom Powder,
  10. Use 300 g Ground Chicken,
  11. You need Eggplant, 4 Large
  12. Use Pinch White Pepper,
  13. Prepare 1 Handful Parmigiano Reggiano Freshly Grated,
  14. Prepare Fresh Basil Coarsely Chopped, For Garnishing
  15. Get 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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