Recipe
Eggplant and chicken lasagna
50 min
Calories 497 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Eggplanats | 2-3 (approx. 1kg) |
|---|---|
| Chicken fillets | 400g |
| Fine tomato pulp | 600g |
| Mozzarella | 300g (2balls) |
| Onion | 1 |
| Garlic | 2 cloves |
| Kadoya roasted sesame oil | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt and pepper |
Directions (50 min)
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Preheat oven to 180° fan oven.
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Rinse the eggplants, cut off the stalks and slice lengthwise into fairly thin slices.
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Place on a baking tray with baking sheet and brush with sesame oil. Place in the oven for 20 minutes.
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Peel and chop onion and garlic.
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Chop the chicken.
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In a sauté pan, sauté the onion with 1 tablespoon of olive oil for 1 minute.
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Add chicken and garlic and cook over high heat for 5 minutes.
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Pour in 2/3 of the tomato pulp (reserve the rest), season with salt and pepper, cover and simmer for 15 minutes.
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Cut the mozzarella into small pieces.
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In a baking dish (or 4 individual dishes), place half the chicken sauce, then half the eggplant slices. Top with the chicken sauce, then the remaining eggplant slices.
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Top with reserved tomato pulp and mozzarella.
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Place in the oven for 15 minutes. Finish with a few minutes on the grill for a more gratinated result.
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