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Before you jump to Eggplant Lasagna recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost each and every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is really good advice. Once in a while, though, you definitely do not want to make an entire meal for your family or even just for yourself. Sometimes you just would like to go to the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by remorse about slipping on your diet. You can do this because lots of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how one can find appropriate food choices at the drive through.
Concentrate on the sides. Not too long ago, the sole side dish item at a fast food restaurant was French fries. Now just about all of the well-known fast food places have broadened their menus. There are plenty of salads around today. You might get chili. You might get baked potatoes. Fruit is usually obtainable. There are many wholesome options that do not consist of putting something deep fried into your body. When you get your meal through a drive through window, opt for side dishes instead of just grabbing something premade. This makes it possible for you to keep your calorie count low and lower your fat intake.
Common logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have someone else do the cooking. When you select wholesome menu items, you do not have to feel terrible about visiting the drive through.
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 cook it.
The ingredients needed to prepare Eggplant Lasagna:
- You need 1/4 Cup Olive Oil,
- Get 1 Clove Garlic Thinly Sliced,
- You need Pinch Chili Flakes,
- Get 1/2 TSP Italian Seasoning,
- Provide 14 oz Canned Diced Tomatoes,
- Prepare Pinch Sea Salt,
- Get Pinch Black Pepper,
- Take Canola / Peanut / Vegetable Oil, For Cooking
- Provide Pinch Dried Mushroom Powder,
- Provide 300 g Ground Chicken,
- Prepare Eggplant, 4 Large
- Take Pinch White Pepper,
- Use 1 Handful Parmigiano Reggiano Freshly Grated,
- Get Fresh Basil Coarsely Chopped, For Garnishing
- You need Low Moisture Mozzarella Freshly Shredded, A Good Handful
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.
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