Lasagna with eggplant without pasta

To prepare a delicious eggplant and chicken lasagna, start by boiling the pieces of chicken in a pot of water with a pinch of salt until the meat becomes tender and juicy. This cooking method allows the flavors to penetrate and keeps the meat succulent. If you prefer a more intense flavor, you can opt for frying the chicken, but I recommend boiling for a healthier option. Meanwhile, prepare the eggplants by slicing them thinly, which you will dip into a mixture of beaten eggs and milk, ensuring each slice is well coated. Then, coat the eggplants in breadcrumbs, so you achieve a crispy layer that will add texture to the final dish.

Heat oil in a pan and fry the eggplants until they become golden and crispy, being careful not to overcrowd the pan for even frying. Once the eggplants are ready, drain them on paper towels to remove excess oil, ensuring each slice retains its crispiness. In the same pan, add finely chopped onion and crushed garlic, sautéing them lightly until they become translucent and fragrant. Then, add the tomato sauce along with diced tomatoes, freshly chopped parsley, a teaspoon of sugar to balance the acidity of the tomatoes, and oregano. Let the sauce simmer uncovered over medium heat for about 10 minutes, stirring occasionally.

After the chicken has cooled, cut it into cubes or strips and incorporate it into the tomato sauce, mixing well to achieve an even blend. Now it’s time to assemble the lasagna: in a dish about 25 x 15 cm or with a diameter of 20 cm, place a layer of eggplant, followed by half of the chicken tomato sauce, continuing with another layer of eggplant and finishing with the remaining sauce. Preheat the oven to 180 degrees Celsius and bake the lasagna for 25 minutes, uncovered, to achieve a beautiful crust.

In the last 5 minutes, sprinkle grated mozzarella and parmesan on top, allowing the cheese to melt and form a golden, appetizing crust. Once the lasagna is ready, let it cool slightly before slicing, to allow the layers to set. This is a perfect dish for a family dinner or to impress guests, the combination of flavors and textures being truly delightful. Enjoy this lasagna with a glass of red wine for an unforgettable culinary experience!

 Ingredients: 1 beaten egg 1/4 cup milk 1 medium eggplant, peeled and sliced lengthwise 1/4 cup breadcrumbs 2-4 tablespoons of oil 1/4 onion chopped (or a smaller onion) 1 clove of garlic crushed 300 ml tomato juice 3 small tomatoes (about 250 – 300g) diced, unpeeled 1 tablespoon chopped parsley 1 teaspoon sugar 1 teaspoon oregano 1/2 teaspoon salt 1 chicken breast diced 1 cup grated mozzarella 1/4 cup grated parmesan

 Tags:  eggs onion greenery chicken meat garlic tomatoes milk oil sugar eggplant recipes for children