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Alright, don’t linger, let’s practice this eggplant lasagna formula with 15 materials which are absolutely easy to receive, and we have to process them at the very least through 13 tips. You should devote a while on this, so the resulting food could be perfect.
Composition Eggplant Lasagna:
- Give 1/4 Cup of Olive Oil,.
- Prepare 1 Clove – Garlic Thinly Sliced,.
- Need Pinch for Chili Flakes,.
- Require 1/2 TSP of Italian Seasoning,.
- Give 14 oz for Canned Diced Tomatoes,.
- Provide Pinch Sea Salt,.
- Give Pinch Black Pepper,.
- Provide – Canola / Peanut / Vegetable Oil, For Cooking.
- You need Pinch – Dried Mushroom Powder,.
- Provide 300 g of Ground Chicken,.
- Need – Eggplant, 4 Large.
- Prepare Pinch of White Pepper,.
- Provide 1 Handful for Parmigiano Reggiano Freshly Grated,.
- Give – Fresh Basil Coarsely Chopped, For Garnishing.
- Need for Low Moisture Mozzarella Freshly Shredded, A Good Handful.
Eggplant Lasagna making process:
- 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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