Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, eggplant lasagna. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
Eggplant Lasagna is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Eggplant Lasagna is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have eggplant lasagna using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Eggplant Lasagna:
- Prepare 1/4 Cup Olive Oil,
- Make ready 1 Clove Garlic Thinly Sliced,
- Take Pinch Chili Flakes,
- Get 1/2 TSP Italian Seasoning,
- Get 14 oz Canned Diced Tomatoes,
- Make ready Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Prepare Canola / Peanut / Vegetable Oil, For Cooking
- Make ready Pinch Dried Mushroom Powder,
- Make ready 300 g Ground Chicken,
- Make ready Eggplant, 4 Large
- Get Pinch White Pepper,
- Take 1 Handful Parmigiano Reggiano Freshly Grated,
- Take Fresh Basil Coarsely Chopped, For Garnishing
- Prepare Low Moisture Mozzarella Freshly Shredded, A Good Handful
This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. Low Carb Eggplant Lasagna Recipe Without Noodles - Gluten-Free - This healthy low carb eggplant lasagna recipe without noodles is quick and easy to make, using simple ingredients. Satisfying, healthy eggplant lasagna with lentil marinara. Satisfying, healthy eggplant lasagna with lentil marinara.
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.
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a. Reviews for: Photos of Eggplant Lasagna Rolls. Eggplant Lasagna Rolls. this link is to an external site that may or may not meet accessibility guidelines. Broiled eggplant stands in for lasagna noodles in this robust dish.
So that is going to wrap it up for this special food eggplant lasagna recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
