Tuesday, April 30, 2013

Chicken Eggplant Lasagna

Chicken Eggplant Lasagna
This dish is the most easiest and fastest to make.  The people I serve it to can't get enough.

My own original recipe.
Prep Time: 20 minutes / Cook Time 25 minutes
Chicken Eggplant Lasagna

  • 1 medium Chinese eggplant - cut 3/4 inch thick
  • 1 can dice tomato - 16 oz
  • 1 chicken thigh - remove bone
  • 6 stems fresh basil - chopped
  • 2 cloves fresh garlic - chopped
  • 1 teaspoon cracked black pepper
  • 3 tbsp olive oil
  • 2 balls grated fresh mozzarella cheese
  • 1/2 cup parmesan cheese - plus 1/4 cup for sprinkle
  • 1/4 cup grated white cheddar cheese
  • 1/2 tbsp dried oregano
For The Chicken:
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 tbsp olive oil
  • Salt
Cooking Directions:
  1. Marinate the chicken thigh with the seasoning above and fry with a tbsp olive oil until golden. Let it sit for five to ten minutes then chop. 
  2. Using the same frying pan, fry the eggplants with 2 tbsp olive oil on both sides half-cooked and set aside.
  3. Heat another tbsp of olive oil and fry the chopped garlic until fragrant then add a can of dice tomato, chopped fresh basil, cracked black pepper, and little salt.  Simmer until the liquid reduces a little bit.
  4. Mix all the cheese together in a bowl.
  5. In a baking plate or baking pan, spread some of the tomato sauce and arrange the first layer of eggplant, then a spoon of tomato sauce, the cooked chicken, and the mixed cheese. Do the same step until you have three layers, then sprinkles all the eggplants with 1/4 cup of grated parmesan cheese. 
  6. Bake for twenty to twenty five minutes or until the cheese melts, do not worry about the other ingredients because they are already cooked.


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