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Before you jump to Eggplant Lasagna recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

Eating healthy foods can make all the difference in the way you feel. We are likely to feel way less gross whenever we increase our daily allowance of nutritious foods and decrease our consumption of junk foods. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Deciding on healthier food choices can be tough when it’s snack time. Finding snack foods that help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?

When looking for a convenient healthy snack, do not forget about yogurt. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt would make a fantastic snack, however. Along with calcium, it is a good source of protein and vitamin B. Easily digestible, yogurt can actually help your digestive system work properly depending upon the culture used to produce it. Yogurt unites wonderfully with nuts along with seeds. This minimizes your sugar consumption without minimizing the taste of your snack.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to eggplant lasagna recipe. To cook eggplant lasagna you need 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Eggplant Lasagna:

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

Instructions 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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