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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 Discover How to Elevate Your Mood with Food.

A lot of us have been conditioned to think that comfort foods are not good and must be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Other times, comfort foods can be perfectly healthy and good for us to consume. Some foods actually do improve your mood when you eat them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a couple of these.

If you would like to overcome depression, you should eat some cold water fish. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fatty acids. These are two things that really help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can greatly elevate your mood.

As you can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Try a few of these hints instead.

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