How to Produce Yum-yum Eggplant Lasagna

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Before you jump to Eggplant Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is now a good deal more popular than it used to be and rightfully so. There are a number of illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get people to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically think that healthy diets require a great deal of work and will significantly change how they live and eat. In reality, though, simply making some modest changes can positively affect daily eating habits.

To see results, it is definitely not a requirement to drastically change your eating habits. It's not a bad idea if you wish to make big changes, but the most important thing is to bit by bit switch to making healthier eating selections. As you get accustomed to the taste of these foods, you will realize that you're eating more healthily than you used to. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

Therefore, it should be fairly obvious that it's not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let's go back to eggplant lasagna recipe. You can have eggplant lasagna using 15 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Eggplant Lasagna:

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