Who doesn’t like to enjoy pasta for lunch with the family? Check out this different eggplant and chicken lasagna recipe! It is practical, easy and very delicious!
Time: 1h10
Performance: 6 servings
Difficulty: easy
Ingredients for eggplant and chicken lasagna
- 2 thinly sliced eggplants
- Salt to taste
- 6 tablespoons of olive oil
- 4 thinly sliced carrots
- 300 g of sliced mozzarella
- 100 g of grated Parmesan cheese
Sauce
- 2 tablespoons of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 chicken breast, cooked and shredded
- 1 chicken stock cube
- 2 chopped tomatoes
- 2 cans of tomato sauce
- Salt and chopped basil to taste
Method of preparation
For the sauce, heat a skillet with oil over medium heat and sauté the onion and garlic until golden brown. Add the chicken, chicken stock, tomato, sauce, salt, basil and cook for 5 minutes. Turn off and book. Season the aubergines with salt. Heat the oil in a non-stick pan over medium heat and fry the eggplant slices until golden brown. Remove and reserve. In a medium refractory, put some sauce and layer the eggplant, carrots, salsa and mozzarella, finishing with the sauce and mozzarella. Sprinkle with Parmesan and bake in a preheated oven for 20 minutes or until golden brown. Serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
