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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 Easy Ways to Get Healthy.

Every person knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper workout regularly. The sad thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Working out at the gym isn’t something people want to do when they get off from work. People crave junk food, not veggies (unless they are vegetarians). The good news is that making wise decisions doesn’t have to be a pain. If you keep at it, you’ll get all of the required foods and activites. Here are some very simple ways to get healthful.

Drink water, not other drinks. Sipping a soda or cup of coffee once in awhile won’t hurt you too badly. Using them for your lone source of hydration, on the other hand, is dumb. Choosing water instead of other beverage adds to your body’s health and helps it stay hydrated. This also helps you reduce your caloric intake by hundreds of points without needing to buy and eat disgusting diet foods. Successful weight loss efforts often depend entirely on water ingestion.

There are many things you can do to become healthy. Extensive gym visits and directly defined diets are not always the solution. Little things, when done every day, can do plenty to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Getting as much exercise as you possibly can is another factor. Remember: being healthy isn’t just about losing weight. You want your body to be powerful too.

We hope you got insight 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 do that.

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

Satisfying, healthy eggplant lasagna with lentil marinara. 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. This keto eggplant lasagna recipe is a delicious low-carb marriage of two Italian comfort dishes: Eggplant Parmesan and Meat Lasagna. The roasted eggplant slices serve as the lasagna "noodles. This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe!

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