Eggplant Parmesan Lasagna
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place eggplant slices on 2 paper towel lined baking sheets. Cover with paper towel and place one on top of the other. Place a third baking sheet on top and press down placing an empty pot on top to weigh down. Let sit for 10 minutes.
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Stir 2 tablespoons of the oil with pepper, paprika and ¼ teaspoon of the salt. Lay eggplant slices in single layer in prepared pans and lightly brush with oil mixture. Bake until golden, about 30 minutes, alternating pans halfway through.
Meanwhile, heat remaining 1 tablespoon of oil in a large saucepan over medium heat. Cook peppers until they begin to soften, about 5 minutes. Add chicken stirring to break up, cook for 5 minutes. Stir in fennel seeds, garlic and remaining ½ teaspoon salt. Cook until no pink remains in chicken, about 3 minutes. Stir in strained tomatoes, water and basil leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
Preheat oven to 375F. Spread a thin layer of sauce in the bottom of a 9”x13” baking dish. Place eggplant strips in a single layer over sauce, top with 2 cups of the sauce and half cup of the cheese. Top with another layer of eggplant, 1 cup of sauce and another ½ cup of cheese. Layer remaining eggplant, sauce and cheese and bake until golden and bubbly, about 30 minutes. Let cool for 20 minutes before serving.
|Saturated Fat||2.6 g|
|Per serving||% Daily Value|